Ratatouille Panzanella Salad with Herb Parmesan Dressing

Ingredients

• 1 cup fresh basil leaves, coarsely chopped
• 1 cup fresh flat-leaf parsley, coarsely chopped
• 1/4 cup red wine vinegar
• 2 cloves garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 Japanese eggplant, halved lengthwise
• 1 medium red onion, unpeeled, thickly sliced
• 1 red bell pepper
• 1 yellow squash, halved lengthwise
• 1 zucchini, halved lengthwise
• Canola oil, for brushing
• 1/2 loaf ciabatta, split in half horizontally
• 12 cherry tomatoes, cored
• 2 ounces baby arugula or spinach
• 1/4 cup coarsely shredded Parmesan

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