1 1/2 lbs shrimp, peeled and deveined
1 lb bay scallops
6-8 baby zucchini, split in 1/2 lengthwise
2-3 baby eggplant, split in 1/2 lengthwise
3 sliced roma tomatoes
1 med sweet onion, sliced
3 cloves garlic, roasted and minced
1 15oz can cannellini beans, drained and rinsed
5 c mixed baby field greens
1/2 c fresh chopped basil
1/4 c shopped flat leaf parsley
sea salt and course ground black pepper to taste
2/3 c olive oil
1/4 c white wine vinegar
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.