Grill the eggplant, zucchini, peppers, and squash until softened. Remove vegetables from heat and place into a large mixing bowl.
Heat the oil in a medium sauté pan over medium-high heat. Add and sauté the onion until golden brown (about 2 minutes).
Add the garlic and tomato puree, cook for 1 minute.
Add the parsley, basil and thyme.
Pour mixture over the grilled vegetables, add the pesto and toss well to combine.
Next, place the walnut halves, brown sugar, sea salt, cayenne pepper and the walnut oil in a medium saute pan and cook over high heat until the sugar caramelized and the nuts become brown (about 5 minutes). Make sure to stir occasional to avoid the nuts sticking together.
Transfer the caramelized nuts to a wax-covered baking sheet and allow to cool.
Serve Grilled Vegetable Salad in the center of each serving plate. Sprinkle the goat cheese over the salad and garnish with the caramelized walnuts.