Cooked Vegetable Salad

1/3 cup light olive oil;

1 eggplant, sliced lengthwise;

2 zucchini, sliced lengthwise;

2 red onions, cut into wedges;

4 ripe tomatoes, sliced;

2 garlic cloves, peeled and thinly sliced;

5 cups baby spinach;

Young snow pea shoots;

Fresh mint leaves, to taste;

Fresh flat-leaf parsley leaves, to taste;

Sea salt and freshly ground black pepper;

¼ cup homemade mayonnaise;

1 tbsp. extra-virgin olive oil;

Juice of 1 lemon;

1 tbsp. dried mint leaves;

Sea salt and freshly ground black pepper;