Ratatouille Toss

3 small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)

2 small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)

1 small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)

2 garlic cloves, minced

1 medium tomato, cut into thin wedges

1/4 cup purchased balsamic vinaigrette dressing

2 tablespoons chopped fresh basil

1/2 teaspoon salt

1 oz. (1/4 cup) shredded fresh Parmesan cheese