Mix the vegetables with the oil and salt. Cover and grill the courgettes and aubergine over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side, grill the peppers for approx. 10 mins. on each side. Serve the vegetables on a platter.
Heat the balsamic, oil, honey and garlic in a small pan until the honey dissolves. Toast the almond slivers in a frying pan without oil, remove, mix with the feta and basil. Drizzle the grilled vegetables with the dressing, top with the feta.