1. Get a griddle hot. Char the peppers on all sides. Cover in a bowl with cling film.
2. Slice the aubergine and courgettes into strips. If you have courgette flowers, keep them whole. Grill the aubergine, courgettes and flowers in the same pan until charred; transfer to a bowl, season, and drizzle with oil.
3. Peel the peppers and tear into strips. Add to the bowl with the aubergines and courgettes.
4. Squeeze the tomatoes into the bowl. Drizzle in the vinegar and more oil if wanted. Mix.
5. Halve or slice the tomatoes. Chop the herbs, reserving some whole. Slice the courgettes into rounds and toss in a bowl with the tomatoes, herbs and mizuna. Season and drizzle with oil. Serve the two salads with grilled lamb or goat's cheese.