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Light a charcoal grill or preheat the broiler. Brush the zucchini, squash, bell peppers, onions and eggplant with 1/2 cup of the olive oil and season with salt and pepper. Grill the greens in batches, turning assuredly, till delicate and browned, about 12 minutes for the zucchini, squash and peppers and 20 minutes for the eggplant and onions. Transfer the greens to a platter as they are cooked and let chilly.
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In a dinky skillet, toast the pine nuts till evenly browned, about 1 minute. In a meals processor or blender, mix the basil with the garlic, lemon juice, water and pine nuts and pulse till finely chopped. With the machine on, slowly add the remaining 1/2 cup of olive oil and job till tender. Add the Parmesan and pulse to mix. Season with salt and pepper. Drizzle the pesto dressing over the grilled greens and reduction.
Invent Ahead
The grilled greens and dressing could well moreover be ready 6 hours in advance.