Salads From the Neighborhood - lifeandthyme

Ingredients

• 8 to 9 tablespoons extra virgin olive oil
• 2 large eggplants (about 2 ½ pounds), halved lengthways and sliced diagonally into 1⁄2 inch (1 centimeter) pieces
• 2 zucchini (about 1 pound), sliced diagonally into ½-inch pieces
• 1 onion, finely sliced
• 1 garlic clove, very finely chopped
• 2 red bell peppers (about 1 pound), deseeded and sliced into thin strips
• 4 roma tomatoes (about 1 pound), roughly chopped
• 1 tablespoon red wine vinegar
• 2 teaspoons herbes de Provençe
• ½ pound green beans, trimmed and halved
• 1 ½ pound puy lentils, rinsed
• ½ cup pitted black olives (preferably wrinkly ones), torn in half
• 2 cups baby arugula leaves
• ½ cup at-leaf parsley leaves, finely chopped
• Sea salt and black pepper