Cut eggplant, and tomato into 1/2” rounds. Cut peppers into four sections, lengthwise and lay flat. Cut starburst squash into 1/4” rounds. Remove stems and gills from mushrooms. Lightly brush vegetables with oil. Season with salt and pepper. Over med-high heat, grill peppers and squash until tender crisp. Grill mushrooms and eggplant until softened, and tomato until just warmed through. Keep warm until ready to assemble.
* Zucchini or yellow squash can serve as a substitute for starburst squash.
Combine lemon juice, vinegar and seasonings in mixing bowl. Slowly whisk in olive oil until slightly thickened. Add herbs, taste and adjust seasonings.
** Dark balsamic vinegar can be substituted, but will darken vegetables.
Slice fresh mozzarella into four rounds. Clean and de-stem spinach. Toss spinach with enough dressing to coat very lightly. Divide among four plates and assemble as follows or as desired: mushrooms, tomatoes, eggplant, fresh mozzarella, peppers, squash and sprouts. Spoon dressing over entire stack and serve immediately.
Pair with a clean, crisp northern Italian white such as a Gavi or Soave.