Vegetable and Cheese Stacks Salad

Ingredients

• 1/2 cup chopped fresh Italian parsley
• 1 small garlic clove, sliced
• 4 teaspoon balsamic vinegar
• 2 tablespoons water
• 6 tablespoons extra virgin olive oil
• Olive oil spray
• 1 lb. eggplant, cut crosswise into 1/2" slices
• 1-1/4 lbs. zucchini, cut crosswise into 1/2" slices
• 3 medium sweet onions, cut into 1/2" slices
• 2 teaspoons chopped fresh thyme leaves
• 1 jar roasted red peppers, or 2 red peppers charred and peeled and seeded
• 1 lb. any semi-soft cheese cut in 1/4" thick, the sharper, the better
• 1 cup any grating cheese, preferably Parmesan or similar aged cheese
• 6 fresh rosemary sprigs (if not available, use toothpicks with olive on top)