Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine first 6 ingredients and mix well using a wire whisk. spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes. baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender. serve immediately.

Target recipe: for the dressing: whisk the oil garlic, lemon juice, vinegar, mustard, thyme, and salt and pepper to taste in bowl. for the salad: toss zucchini, eggplant, and bell peppers with 3 tablespoons oil in bowl and season with salt and pepper. brush onion and baguette with remaining 5 tablespoons oil and season with salt and pepper. grill vegetables and bread until charred on both sides, just 1 or 2 minutes for bread, and up to 12 minutes for onions. chop vegetables roughly and toss with pine nuts and 2 tablespoons dressing in bowl. toss salad greens with 2 tablespoons dressing in second bowl. place 3 bread slices on each large plate. top bread with salad, then vegetable. drizzle with remaining dressing; garnish with parmesan. serve.