While you prepare ingredients, toast the hazelnuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally until fragrant and lightly browned. Transfer to a cutting board and roughly chop when cooled slightly. Mince the garlic cloves finely, zest the lemon, and remove the woody ends from the asparagus by bending each spear until it snaps naturally at the tender point. Chop the fresh mint and parsley and set aside separately.

Heat your grill to medium-high heat. While it preheats, slice the zucchini and yellow squash into 1/4-inch thick slices. Lightly coat all vegetable slices with the 2 tablespoons of olive oil and season with a pinch of salt and pepper. Grill the zucchini and squash slices for about 3 minutes per side until they have light char marks and are just tender. Transfer to a plate. Then grill the asparagus spears for approximately 3 minutes, turning occasionally for even cooking, until lightly charred and tender-crisp.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, honey, and chili flakes. Season with salt and pepper to taste. I like to let this dressing sit for a few minutes so the garlic can infuse into the oil and soften slightly—it creates a more mellow, integrated flavor than if you use it immediately.

Allow the grilled vegetables to cool for 3-5 minutes on the plate. Once cool enough to handle, cut the zucchini and squash slices into bite-sized pieces (roughly 1-2 inches). Cut the asparagus spears into 1 1/2 to 2-inch lengths. This cutting ensures every bite has a good mix of vegetables rather than awkward long pieces.

Transfer the cooled, cut vegetables to a serving bowl. Pour the dressing from Step 3 over the vegetables and toss gently to coat evenly. Add the chopped hazelnuts from Step 1 and fold in the fresh mint and parsley. Finally, top with crumbled feta cheese and toss one more time just before serving to distribute everything evenly. Serve immediately while the vegetables still have a pleasant warmth to them.