Ratatouille Panzanella Salad with Herb-Parmesan Dressing

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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