Mix Pure Sesame Oil, Premium Light Soy Sauce, Balsamic Vinegar, honey and Chiu Chow Chilli oil into a bowl and set aside.
Slice all of the vegetables, except the asparagus, lengthwise into 1cm thick pieces. Lightly brush all the vegetables with vinaigrette then place on the grill and cook for 5 minutes, turning all while the char colour deepens.
Place the cooked vegetables onto a large serving dish. Sprinkle over a little of the sesame vinaigrette, sumac and a little sea salt and scatter the basil leaves over the top of the plate.
Cook's tip: If you like a spicier version simply increase the quantity of Chiu Chow Chilli oil.
*All information included in this recipe has been provided by Lee Kum Lee.