Preheat oven to 200 degrees Celcius.
For aged-balsmaic dressing, combine oil, vinegar and garlic and season to taste. Place octopus in a glass or ceramic dish and add half the dressing. Cover and marinate for 1 hour in the fridge.
Combine capsicum, eggplant, onion and zucchini in a roasting pan and drizzle with olive oil. Roast for 30 minutes or until vegetables are tender and browned, turning once. Cool slightly and toss through fresh mixed herbs.
Drain marinated octopus and chargrill or barbeque over a high heat until just cooked. To assemble, spread hummus onto the plate, top with roasted vegetables and octopus and drizzle over remaining balsamic dressing.