Grilled Zucchini Salad with Kalamata Olives

1 medium eggplant (cut in 1 inch rings)
1 medium to large zucchini  (cut in 2 inch wedges)
4 TB. extra virgin olive oil
1/2 tsp. season salt
1/2 cup of pitted Kalamata olives
1/4 cup of your favorite balsamic vinaigrette dressing
1/3 cup of Mexican Cotija cheese (crumbled)

Preheat the gas grill to 400 degrees.

Prepare eggplant and zucchini and place on a platter with olive oil and season salt making sure each piece is covered.

Grill the eggplant and zucchini until tender and charred on each side. Return cooked eggplant and zucchini back to the serving platter and top with the Kalamata olives, balsamic vinaigrette dressing and Cotija cheese.