Zucchini-Herb, Grilled Eggplant And Tomato Salad

• 6 medium zucchini, halved lengthwise and cut across into 1/4-inch slices
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 teaspoons olive oil
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• 6 baby eggplants, halved lengthwise
• 4 teaspoons olive oil
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 9 large plum tomatoes, cut into large dice
• 6 tablespoons thinly sliced fresh basil
• 3 tablespoons olive oil
• 3/4 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 pound lightly salted fresh mozzarella, cut into 1/4-inch slices, each slice halved
• 2 tablespoons thinly sliced fresh basil
• 9 cups salad greens
• 3/4 cup torn fresh basil
• 3/4 cup torn fresh mint
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• Kosher salt and freshly ground pepper to taste

1. Blanch zucchini in boiling salted water for 30 seconds.
2. Drain and refresh under cold running water.
3. Drain and pat dry.
4. Toss in a bowl with lemon juice, olive oil, salt, pepper, mint and parsley.
5. Heat a grill or broiler.
6. Brush the cut side of the eggplants with oil and sprinkle with salt and pepper.
7. Grill or broil until tender, about 5 to 10 minutes.
8. Place on a platter.
9. Toss together the tomatoes, basil, olive oil, salt and pepper.
10. Arrange the mozzarella on a platter and garnish with basil.
11. Place the salad greens, basil and mint in a large bowl and toss with the lemon juice, olive oil, salt and pepper.
12. Pass the dishes separately, letting guests build their own salads.

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Taken from cooking.nytimes.com/recipes/8352 (may not work)