Grilled Chopped Vegetable Salad

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Kosher salt and freshly ground black pepper

2 large carrots, peeled, trimmed and cut into 2-inch pieces 

8 ounces green beans, trimmed 

2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed 

1 zucchini, cut lengthwise into thirds

1 yellow squash, cut lengthwise into thirds 

1 head radicchio, quartered 

6 tablespoons extra-virgin olive oil

1 head Bibb lettuce, outer leaves removed 

1 small shallot, finely chopped 

1 lemon, zested and juiced 

Freshly grated Parmesan, for garnish