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Preheat grill to medium heat.
To make the basil garlic sauce, combine olive oil,
vinegar, Dijon, garlic, basil and parsley in the
bowl of a food processor until smooth and vibrant
green; season with salt and pepper, to taste. Set
aside.
Brush olive oil onto the asparagus, tomatoes,
mushrooms, corn and zucchini; season with salt and
pepper, to taste.
Add vegetables to grill, and cook, turning
occasionally, until lightly charred all over,
about 3-4 minutes for the asparagus, tomatoes and
mushrooms and about 5-8 minutes for the corn and
zucchini.
Serve immediately with basil garlic sauce.
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