Preheat the oven top 350 degrees F. Place the hazelnuts in a single layer in a baking pan. Bake 20 minutes, until the skins start to slightly crack. Tightly cover pan with foil and leave at room temperature 30 minutes. Uncover hazelnuts. Firmly rub some of the nuts together in your hands; this will loosen the skins and cause them to fall off. (Don’t worry if a few bits of skin remain on the hazelnuts.) Place cleaned hazelnuts in bowl; skin remaining nuts, and then set aside until needed.
Preheat barbecue or indoor grill to medium-high. Set vegetables on a baking sheet. Brush with the 3 Tbsp. olive oil; sprinkle with herbes de Provence, salt and pepper. Grill vegetables 2 minutes per side, or until just tender.
To serve, make a bed of lettuce leaves on each of 4 plates. Top with the grilled vegetables, goat cheese and hazelnuts. At the table, allow guests to drizzle salad with olive oil and balsamic vinegar, to taste.
Note: The zucchini used in this recipe was 2 1/2” thick. When cutting the onion into wedges, cutting through and keeping the root end attached will help it hold together once on the grill. Herbes de Provence is a French-style blend available in the bottled herb aisle.
Note: Hazelnuts are sold in bags or in bulk.