Summer Dinner Salad

Ingredients

• 3 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil, plus more for brushing
• One 15 1/2-ounce can cannellini beans, rinsed and drained
• 1/4 cup pitted black olives, such as Niçoise, coarsely chopped
• 1 medium red bell pepper, sides removed in 4 planks
• 1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices
• 1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices
• 1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick
• 1 medium red onion, sliced into 1/2-inch-thick rings
• 1 tablespoon rosemary leaves, finely chopped
• Eight 1/2-inch-thick slices baguette
• 6 ounces goat cheese, cut into 4 rounds
• 8 cups loosely packed mixed baby greens

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