Preheat a cast iron grill pan over high heat until smoking (8-10 minutes).

In a large bowl, combine zucchini, red pepper, and eggplant.

Drizzle vegetables with olive oil, salt, and pepper.

Grill vegetables on the hot grill pan for 2-3 minutes per side to achieve grill marks.

Transfer grilled vegetables to a large platter and drizzle with aged balsamic vinegar.

Preheat a cast iron grill pan over high heat until smoking.

Drizzle sourdough slices with olive oil.

Grill bread slices on the hot grill pan for 2-3 minutes per side, toasting evenly.

Toast pine nuts in a dry skillet over medium heat, tossing until golden brown (about 5 minutes).

Reduce heat to low, add honey, and mix to coat nuts evenly.

Cool the honey-coated pine nuts slightly, then transfer to a large bowl.

Add ricotta, olive oil, mint, salt, and pepper to the bowl.

Refrigerate the ricotta mixture until firm.

Arrange grilled vegetables, toasted sourdough, olives, San Daniele ham, Mt. Tam Triple Cream, Cypress Grove Chevre Truffle Tremor, aged Monterey Jack cheese, and the ricotta mixture on a large platter.

Serve immediately.