Wash all vegetables thoroughly. Trim ends off zucchini and yellow squash, then slice into 1/2-inch thick rounds or spears. Core and deseed bell peppers, then cut into 1-inch wide strips. Peel red onion and slice into 1/2-inch thick rings. Clean cremini mushrooms and snap woody ends off asparagus. Leave cherry tomatoes whole.

In a large mixing bowl, combine sliced zucchini, yellow squash, bell peppers, red onion, mushrooms, and asparagus. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss well to coat.

Preheat grill to medium-high heat. Ensure grill grates are clean and lightly oiled.

Arrange seasoned vegetables on the grill in a single layer. Grill for 4-7 minutes per side until tender-crisp and charred. Grill cherry tomatoes for 2-3 minutes until slightly softened.

Remove grilled vegetables from the grill and transfer to a large serving platter. Arrange artfully.

Spoon hummus into a serving bowl and place in the center of the platter or dollop around the edges. Garnish with fresh parsley and serve with lemon wedges.