This salad is particularly easy if you have the grill fired up for anything else. I found the recipe in the San Francisco Chronicle food section and have made it several times using different veggies and amounts. It's all good.
Sauteeing the shallot to make the vinaigrette was a new wrinkle in vinaigrette making, at least for me. It really softens the flavors. Will try this with other garlic based vinaigrettes as well.
Dress the salad and top with parsley and feta cheese. This is excellent served room temperature.