Grilled Vegetable Salad and Garlic Bread

Ingredients

1 recipe Spicy Yogurt Marinade or Lemon Herb Marinade
1 large eggplant, cut in ¼-inch thick slices, then slices halved
2 medium sweet onions, such as Vidalia or Walla Walla, about 1½ lb, cut into ½-inch-thick slices
1 large red bell pepper, cut into ½-inch wide strips
16 cherry tomatoes
8 slices (¾-inch-thick) Italian bread
1 clove garlic, cut in half
olive oil for drizzling
8 cups spring salad mix|mesclun greens
1 cup Parmesan shavings (2 oz) or ¼ cup grated Parmesan cheese
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
½ tsp Dijon mustard

Prepare marinade in large shallow bowl. Add eggplant, onions, bell pepper and tomatoes, stirring to coat. Let vegetables marinate 30 minutes or up to 3 hours.
Prepare hot charcoal fire or preheat gas grill on high. Set fine-meshed grill rack on top to heat.
Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, 2 to 4 minutes per side. Transfer vegetables to baking sheet when they are done. Grill bread alongside vegetables until lightly toasted. Immediately rub warm grilled bread with cut sides of garlic and drizzle with a little olive oil.
In small bowl, whisk together dressing ingredients.
Season to taste with salt and pepper.
Place greens in large bowl.
Add grilled vegetables and dressing and toss well.
Divide salad among serving plates and sprinkle Parmesan shavings on top.
Serve immediately with garlic bread on side.