Toss all the salad ingredients together in a bowl.
Mix the balsamic vinegar and olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Heat oven to 375 degrees. Prepare filling by combining sugar, flour, and lemon peel in medium bowl. Mix well. Add lemon juice, apples, and cranberries. Stir to mix. Spoon into 6-cup baking dish.
Toss all the salad ingredients together in a bowl. Mix the balsamic dressing and the olive oil together and add the dressing to taste. You can keep the leftover dressing in the refrigerator for up to a week.
Preheat oven to 375 degrees. Arrange eggplant, onions, and zucchini on a baking sheet, sprayed with cooking spray. Lightly spray top of vegetables with cooking spray as well. Cover with aluminum foil. Bake for 10 minutes covered and 10 minutes uncovered.