Slice eggplant and zucchini and toss with oil, salt and pepper
Spray a grill pan with cooking spray, and preheat on high.
Grill vegetables until they are tender but still firm.
Combine all ingredients in a bowl and toss.
Notes
I prefer to use sun-dried tomatoes in oil because they are softer. If dry-packed tomatoes are used, soak them in the dressing for a little while before tossing the salad.