Rinse & chop the veggies. Rinse & dry all veggies thoroughly. Leave the mushrooms, peppers, tomatoes, and garlic scapes or green onions whole. Slice the zucchini & eggplant into ½ inch rounds. Chop the bottom ends off the asparagus & broccoli.
Make the dressing. While the grill heats, make the dressing. Add the minced garlic and herbs to a jar with oil, vinegar, and red pepper flakes. Whisk or cover and shake to combine. Set aside.
Grill (See Note for Cook Time Guide): Add the veggies to the grill and watch closely as some will cook faster than others. Grill until cooked through, turning occasionally to develop grill marks on both sides. The asparagus and scapes (or green onions) will cook the fastest, so keep an eye on them and pull off before they char too much.