Grilled Eggplant Salad

Name: Grilled Eggplant Salad
Cuisine: Middle Eastern
Ingredients: ¼ cup olive oil; 2 teaspoons za’atar, See Tips; 1 teaspoon lemon zest; 3 tablespoons lemon juice (from 1 lemon), divided; 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick slices; 1 medium red bell pepper, stemmed, seeded and quartered lengthwise; ½ medium red onion, peeled and cut into 1-inch wedges through the root; Cooking spray; 1 cup halved cherry tomatoes; ¾ cup coarsely chopped fresh flat-leaf parsley; ¼ cup thinly sliced scallions; ¼ cup coarsely chopped fresh mint; ½ teaspoon salt