Preheat an outdoor grill or grill pan to medium-high heat.
Drizzle the zucchini and eggplant slices with the olive oil then place on the grill once hot. Grill for about 3-5 minutes per side until softened and grill marks appear, flip and grill the other side.
Prepare the dressing by whisking together all the ingredients in a small bowl until smooth.
Toss the arugula with half of the dressing and place in a salad bowl.
Arrange the grilled zucchini and eggplant on top of the arugula.
Add the apricots, pine nuts, parsley and mint to the salad bowl and drizzle the remaining dressing on top.