Lightly coat the vegetables with olive oil and arrange them on a sheet pan in a single layer. Oven roast the vegetable in a pre-heated 400 degree oven for 15-20 minutes, or until lightly browned. Lightly coat the seafood with olive oil and season with salt and pepper. Grill for 3-4 minutes, until done. Let the vegetables and the seafood cool completely.
In a large serving bowl, mix the field greens with the basil and parsley. Top with beans, vegetables, and seafood. Combine the oil, vinegar, and salt and pepper until well mixed. Drizzle over the salad, toss and enjoy.