BEAT dressing, cheese, parsley and black pepper with wire whisk until well blended; cover. Refrigerate at least 2 hours.
FOR each serving, toss 1 oz. arugula with 1 Tbsp. of the dressing mixture; place on salad plate. Top with 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 squash slice and 1 Tbsp. red peppers. Sprinkle with 1 tsp. pine nuts.