In a bowl, combine all the ingredients with a whisk. Season with salt and pepper.
Preheat the grill, setting the burners on high. Oil the grate.
In a bowl, combine the zucchini, eggplant, and bell peppers with the oil and garlic. Season with salt and pepper. Grill the vegetables until tender. Set aside on a plate.
In a saucepan of salted simmering water, add the vinegar. Break the eggs, one at a time, into a saucer and slip into the water. Poach for about 3 minutes or until the desired doneness. Normally, the yolk should still be runny. Drain the poached eggs on a plate lined with paper towels.
Divide the lettuce among four plates and drizzle with the dressing. Season with pepper. Add the vegetables, eggs, and cheese shavings.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.