Barbecued vegetable salad

Preheat a chargrill. Combine ¼ red onion (cut into wedges), 1/4 red capsicum (thickly sliced), ¼ zucchini (thickly sliced), ¼ eggplant (thickly sliced), 4 asparagus spears, 1 tsp olive oil and ½ garlic clove (crushed). Cook vegetables until tender. Combine warm vegetables with 40g baby spinach leaves, 1 tbs small fresh basil leaves and ½ tbs red wine vinegar. Serve with 30g reduced-fat feta cheese (crumbled) and 1 medium (50g) wholegrain bread roll.