Prepare the vegetables: Thinly slice the zucchini, eggplant, and mushrooms. Remove the stem and seeds from the bell pepper and cut it into 5-6 strips.

In a large bowl, combine the olive oil, white vinegar, minced garlic, thyme, salt, and ground pepper. Add the vegetables to the bowl and stir to coat. Let marinate in the refrigerator for at least 1 hour.

Preheat a cast-iron skillet grill over medium-high heat. Once hot, lightly grease it with a tablespoon of oil. Arrange a layer of marinated vegetables on the grill and cook until charred and soft, flipping as needed.

Once grilled, transfer to a plate and repeat with the remaining vegetables.

Let the grilled vegetables cool a bit before transferring to a dish. Pour the remaining marinade over the vegetables, add a handful of fresh basil leaves, and cover with plastic film. Refrigerate for at least 2 hours to let the flavors develop.

Slice the tempeh into ¼-inch slices. Arrange the slices in a baking dish. Add the soy sauce, maple syrup, white vinegar, liquid smoke, and chili powder. Mix with your hands to coat the tempeh with the marinade. Cover with plastic film and let marinate in the refrigerator for at least 1 hour.

Grill for 2-3 minutes on each side on the preheated grill.

Use a large platter, board, or serving plate. Slightly drain the marinated vegetables and arrange them on the serving plate. Place the smoky tempeh slices on the plate.

Cut your cheese into thin slices, place the caramelized onions, olives, and vegan cream cheese in small bowls. Prick a few toothpicks on the cheese, onions, etc. Serve immediately.