Grilled vegetables from your local market make this nutrient-packed salad super simple; no dressing is needed, since vegetables are usually grilled with oil, but if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaves for dramatic appeal; spinach, arugula, endive, or shredded cabbage work equally well. For more protein, add canned chickpeas. A tangy blue cheese crumbled on top adds volumes of flavor, but for a vegan version, skip it and top with walnuts instead.