• 2 fresh hot chili peppers
• 1 bunch scallions (white and light green parts)
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1 large eggplant (1½ pounds)
• 3 medium zucchini
• 8 cups mixed salad greens (4 ounces)

Seed chili peppers and trim scallions; mince together and transfer to a bowl. Add ½ cup oil and ¼ teaspoon each salt and pepper; stir to combine. Marinate, covered and chilled, about 2 hours.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Cut eggplant widthwise into ⅛-inch-thick slices. Slice zucchini lengthwise into ⅛-inch-thick slices. Season vegetables with salt, drizzle with the chili-infused oil, and grill until tender, about 2 minutes per side. Transfer vegetables to a platter and arrange mixed greens around and on top. Drizzle with chili oil.