For the creamy herb dressing

• 250 ml (1 cup) flat-leaf parsley
• 125 ml (1/2 cup) plain Greek yogurt
• 125 ml (1/2 cup) mixed fresh herbs (dill, cilantro, tarragon, basil, and so on)
• 30 ml (2 tsp) minced chives
• 30 ml (2 tsp) extra virgin olive oil
• 30 ml (2 tsp) lemon juice
• 15 ml (1 tsp) honey
• 1 clove garlic, minced
• 2 ml (1/2 tsp) salt
• Freshly ground black pepper

For the grilled vegetables

• 2 red, yellow, or orange bell peppers, cored and sliced
• 2 zucchini, thickly sliced
• 2 ears of corn, shucked
• 24 green beans, trimmed
• 1 bunch asparagus, thick ends snapped off
• 30 ml (2 tbsp) extra virgin olive oil
• Salt and pepper, to taste

Toppings

• 200 g Mild Smoked Gouda Bergeron Cheese, diced
• 1 quart cherry tomatoes, halved
• Fresh herbs, to taste (flat-leaf parsley, basil, oregano, and so on)

1. Add all the ingredients for the creamy herb dressing to the container of a blender or a food processor. Process until the dressing is smooth. Taste and adjust seasoning, if needed. Transfer to an airtight container and refrigerate until serving.
2. Preheat the barbecue to high heat (see note). Add all the vegetables to a large bowl. Drizzle with the olive oil and season with salt and pepper, to taste. Mix to coat the vegetables with oil. Oil the barbecue grate, then distribute the vegetables over. Color the vegetables on all sides, cooking them just until they are crisp tender. Remove the vegetables from the grille and put them back into the large bowl, setting the corn aside. Let the vegetables cool completely.
3. Using a sharp knife, cut the corn off the cobs and add it to the bowl with the vegetables.
4. Add the cubed Mild Gouda Bergeron Cheese and the cherry tomatoes, then toss to combine.
5. Transfer the vegetables to a large serving platter. Drizzle with some of the creamy herb dressing, then garnish with fresh herbs. Serve the salad with the remaining dressing on the side, so each guest can add more to their own serving, to taste.