Heat grill to hot.
Place eggplant, asparagus, zucchini, summer squash, red pepper, onion slices and artichoke hearts in a large mixing bowl, drizzle with olive oil, and add Italian seasoning and salt and pepper to taste. Toss gently, being careful to not break apart onion rings, or other vegetables.
Place vegetables on grill, and grill until slightly charred, about 3-4 minutes. Gently flip all vegetables and cook on the other side until lightly charred with grill marks.
Remove vegetables and return to their bowl. Let cool.
Remove outer skin from red peppers, and cut all vegetables into desired size, or leave whole.
Arrange greens on a large serving platter, and top with vegetables, as well as chickpeas, olives and grains if desired.
Drizzle with additional olive oil, and adjust any seasonings as desired.
Leftover vegetables and grains (but not greens) can be stored for up to 3 days in a covered container in the refrigerator.