Wash, clean and chop the peppers, zucchini, eggplant and green onions into bite-sized pieces. Mix with 4 tablespoons olive oil and place in a large baking dish or on a baking sheet lined with parchment paper. Grill under the oven broiler for about 15 minutes, until the vegetables begin to brown slightly. Turn occasionally to prevent the top from charring. Meanwhile, wash and dry arugula and cherry tomatoes.
Remove the hard stems from the arugula. Cut the cherry tomatoes in half. Rinse the basil and shake dry. Remove the leaves from the stems.
Whisk the Aceto Balsamico with the salt, pepper and honey until the salt and honey dissolve. Then whisk in the remaining olive oil and sunflower oil until an emulsion forms. If the dressing is too thick, extend with a little water or broth.
Finely chop the garlic and add to the dressing. When the grilled vegetables are ready, remove them from the oven and let them cool a bit. Then mix the dressing into the vegetables. Mix in the arugula, tomatoes and basil leaves and serve immediately.
This salad goes very well with grilled, short roasted or Mediterranean prepared fish.