Place lentils, a couple pinches of salt, and 4 cups water in medium saucepan. Bring to a boil, reduce heat to medium-low, and simmer, covered, until lentils are tender but not too soft, about 15 to 20 minutes. Drain well.

Lightly sprinkle cut sides of eggplant with salt and let sit for 15 minutes (you will see beads of water form on eggplant’s surface). Pat dry with paper towel.

Heat grill to medium-high. Lightly brush eggplant, zucchini, peppers, and red onion with oil and season lightly with salt. Grill vegetables (in batches if there is not enough grill space) until charred in a few spots and tender, flipping once. Remove vegetables from grill as they finish cooking.

Once vegetables are cool enough to handle, chop into 1/2 inch pieces, place in large bowl, and let sit for 10 minutes. Drain any liquid that has pooled in bottom of bowl and then toss vegetables with lentils, feta, sun-dried tomatoes, and olives if desired.

To make dressing, in blender or food processor container, place 1/3 cup oil, vinegar, mint, basil, garlic, honey, mustard, salt, and black pepper and blend until smooth. Gently toss dressing with salad.