Preheat oven to 400°F. Line a baking sheet because nobody’s scrubbing pans today.
Toss eggplant and zucchini with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the sheet.
Roast for 20 minutes, flipping halfway, until slightly crispy and golden. You want them to glow.
While roasting, whisk together the dressing ingredients until emulsified and extra fabulous.
In a large bowl, combine roasted veggies, red onion, parsley, and pine nuts.
Pour in dressing and toss like you’re mixing drama into a group chat.
Plate and serve immediately or chill—this salad knows how to keep cool.
