Preheat the grill or grill pan.
Place the unoiled vegetable slices on the hot grill and grill for 1-2 minutes on each side, until soft and marked.
Meanwhile, combine the oil, garlic, and salt in the bowl.
Cut the eggplant and zucchini into bite-sized pieces and toss with the dressing.
Garnish and serve warm or at room temperature.