Instructions: To make dressing: Place all dressing ingredients except peanuts and lime juice in a food processor and puree. Transfer to a saucepan and add peanuts.

Bring to a boil over high heat. Remove and let cool, then add lime juice. Set aside.

To make vegetables: Heat grill. While waiting for grill to get hot, combine salt, cayenne, and oil in a large bowl. Mix well. Add all vegetables except bell pepper, and toss to coat. Set aside.

Place bell pepper on hot grill, turning occasionally, until completely charred, about 15 minutes. Transfer to a paper bag and seal. Let sit until cool enough to handle. Rub bag against pepper to loosen charred skin. Remove pepper from bag, rinse and slice lengthwise in half. Rinse again to remove seeds. Dry thoroughly, then slice into long thin strands. Put in a bowl and set aside.

Meanwhile, place a fine-mesh grill rack directly on top of regular rack.

Place onion, zucchini, mushroom and broccoli on it, and grill over medium-high heat, turning frequently, until slightly charred and insides are tender, 10 to 12 minutes. Transfer to a plate. Place green beans and asparagus over medium heat and grill, turning until slightly charred, 3 to 4 minutes. Add to plate with other vegetables.

When cool enough to handle, cut vegetables into bite-size pieces and add to bowl with the pepper. Add lemon zest and dressing. Mix well, and transfer to a serving platter. Sprinkle with roasted peanuts.

Note: Dressing can be made the day before; dont add lime juice until just before serving. Store grilled vegetables and dressing in refrigerator, and bring to room temperature before serving.

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