2 zucchini, cut diagonally into 1/4-inch (1/2-cm) thick slices
2 small eggplants, cut into 1/2-inch (1-cm) thick slices
2 red bell peppers, seeded and each cut into 6 wedges
1/4 cup (0 ml) olive oil
1 clove garlic, finely chopped
1 head romaine lettuce, shredded
Parmigiano-Reggiano cheese shavings, to taste
1 tablespoon (15 ml) white vinegar
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.