Turn on the grill to medium heat. 

Place the zucchini on a baking sheet and use the 2 teaspoons of olive oil to brush both sides of the planks. Season with 2 teaspoons of salt and 1 teaspoon of black pepper to sprinkle one side of the planks with salt and pepper. Lay the zucchini planks on the grill and grill for 3–4 minutes per side, until done. (You can also cook the planks on the stove, see directions below.) When done, remove the zucchini from the grill and set aside. 

In a large bowl, toss the shishito peppers and banana peppers with 2 teaspoons of olive oil, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl.  Add the peppers to the grill for about 6 minutes or more until your desired doneness, flipping halfway through and ensuring they are charred a little bit. Remove the peppers from the heat and set aside. 

Brush a light layer of olive oil on the asparagus and corn and sprinkle with a pinch of salt. Add the asparagus and corn to the grill and cook for 3–5 minutes per side, or 6–10 minutes total, or to your desired doneness. The asparagus will cook in less time than the corn, about 3 minutes per side depending on the thickness. Keep an eye on the asparagus and if you notice they’re starting to burn or become too soft after tossing, take them off the heat and set aside. 

If you have a grill pan, snap peas are a great addition. In a medium bowl, toss the snap peas with a teaspoon of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the snap peas to a grill pan and grill for 2 minutes, giving a toss halfway through. The snap peas should be lightly browned but you can cook longer to your preferred doneness. Remove the snap peas from the grill and set aside. 

Assemble a beautiful platter and arrange the zucchini planks, peppers, asparagus, corn, and snap peas in groups. Nestle the tomatoes among the grilled vegetables. Serve with Pistachio Pesto on the side or for a fun twist, add a spoonful of the pesto onto the ends of a few zucchini planks and roll them up.  

Enjoy!