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1
In a bowl, whisk together the oil, vinegar, lemon juice, garlic, basil, parsley, oregano, thyme, salt, and pepper flakes to make the marinade.
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2
Place the eggplant, zucchini, squash, onions, and bell peppers in a large bowl and toss with the marinade, to coat.
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3
Let marinate for at least 1 hour and up to 2 hours.
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4
Preheat the grill to very high heat (alternately, preheat the broiler).
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5
Remove the vegetables from the marinade and lay on the grill, in batches if necessary.
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6
Grill over very high heat until marked, about 1 minute per side.
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7
Remove with tongs and place on a platter to cool slightly.
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8
(Alternately, arrange in 1 layer on a large baking sheet and broil until beginning to char, 2 to 3 minutes per side.)
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9
Sprinkle the vegetables with the cheese, pine nuts, and basil.
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10
Serve with the bruschetta or as a salad.
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11
1 loaf Italian bread, such as Ciabatta, cut crosswise into 1/2-inch slices, ends discarded
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12
1 large whole clove garlic, peeled and crushed
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13
Preheat the grill to medium-high.
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14
Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side.
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15
Rub 1 side of the bread with the crushed garlic and reserve until ready to serve.
