Preheat grill to medium-high (350° to 400°). Combine vegetables in a large bowl, and drizzle with olive oil. Sprinkle with salt, and toss to coat.
Grill, on greased grill rack, 5 to 6 minutes on each side, removing vegetables as they become tender. Cut grilled vegetables into bite-size pieces.
Toss salad greens with 1/4 cup Pistachio Vinaigrette, and divide among 4 salad plates. Place vegetables on greens, and sprinkle with crumbled goat cheese. Serve with remaining dressing.
The amount of olive oil, 1/4 tsp, must be incorrect. This recipe as is would not make 1/2 C. salad dressing.
