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1
Heat a charcoal or gas grill to high.
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2
Put the basil, parsley, red wine vinegar, garlic and some salt and pepper in a medium bowl.
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3
Whisk in the olive oil.
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4
Set aside.
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5
Brush the eggplant, onion, pepper, squash and zucchini with canola oil on all sides and season with salt and pepper.
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6
Brush the cut side of the ciabatta with canola and season with salt and pepper.
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7
Place the zucchini, squash and eggplant on the grill, flesh-side down.
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8
Place the onion slices and the pepper on grill.
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9
Cover and cook until the cut vegetables are charred, about 4 minutes; then flip and cook, covered, until they are tender, another 2 to 3 minutes.
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10
Transfer the cut vegetables to a cutting board.
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11
Cover the grill and continue cooking the pepper, turning occasionally, until it is charred all over and tender, about 10 minutes more.
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12
Remove the pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
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13
Put the tomatoes in a grill basket and grill, covered, shaking the basket occasionally, until charred and softened, about 5 minutes.
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14
Grill the ciabatta, cut-side down, until golden and toasty, about 3 minutes.
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15
Flip and grill 1 minute more.
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16
Transfer to the cutting board with the vegetables.
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17
Seed and chop the bell pepper; remove the peels and coarsely chop the red onions; cut the zucchini, squash, eggplant and bread into 2-inch cubes.
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18
Combine the vegetables and bread in a large bowl, season with salt and pepper, and toss with some of the dressing.
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19
Mound the salad on a serving platter, top with some of the arugula, and drizzle with the remaining dressing.
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20
Scatter the Parmesan over the top, and serve immediately.
