If your hazelnuts aren't already toasted, spread them on a baking sheet and toast at 350°F for about 8-10 minutes until fragrant and the skins begin to loosen. Remove from oven, let cool slightly, then rub vigorously in a kitchen towel to remove the papery skins. Roughly chop the hazelnuts and set aside. Meanwhile, mince your garlic cloves, zest your lemon, finely chop your fresh mint and parsley, and set all these prepared ingredients in small bowls near your work station.

Slice the zucchini and yellow squash into 1/4-inch thick slices (this thickness is crucial for even cooking). Trim the woody ends from the asparagus spears by snapping them at their natural breaking point or cutting off the bottom 2-3 inches. Pat all vegetables dry with paper towels to ensure they'll sear properly on the grill and not steam.

In a small bowl, whisk together the lemon juice, red wine vinegar, honey, minced garlic, chili flakes, and kosher salt. Let this mixture sit for a minute to allow the salt to dissolve and the garlic to begin infusing into the dressing. Then slowly whisk in the 1/4 cup extra virgin olive oil until emulsified. Taste and adjust seasoning with black pepper. I like to let vinaigrettes sit for a few minutes before using them—it allows the flavors to meld together beautifully.

Heat your grill to medium-high heat. Lightly coat the zucchini, squash, and asparagus with the 1.5 tbsp olive oil and season with a pinch of salt and pepper. Working in batches if needed to avoid overcrowding, place the zucchini and squash slices on the grill and cook for 3 minutes per side until you get nice char marks and the vegetables are tender-crisp. Transfer to a cutting board. Then grill the asparagus spears for about 3 minutes total, rolling them halfway through, until lightly charred and tender. I find that grilling vegetables with good color and char really elevates the flavor of a simple salad.

Once the grilled vegetables have cooled for a minute or two, cut the zucchini and squash slices into roughly 1-inch pieces. Cut the asparagus into 2-inch lengths. Transfer all the cut vegetables to a large serving bowl, then add the toasted hazelnuts from Step 1 and the fresh mint and parsley. Pour the vinaigrette from Step 3 over the vegetables.

Gently toss all the ingredients together until the vegetables are evenly coated with the dressing and the herbs are distributed throughout. Taste for seasoning and adjust salt and pepper if needed. Serve immediately while the vegetables are still slightly warm—the warmth helps the dressing coat everything beautifully and brings out the fresh herb flavors.