Preheat barbecue or indoor grill to medium-high. Place first 8 ingredients in large bowl and toss to coat. Grill vegetables, in batches, 2 minutes per side, or until just tender. Set cooked vegetables on a baking sheet.
Lightly oil your grill. Grill bread until lightly charred, about 1 minute per side. Set bread on the baking sheet with vegetables.
Use kitchen scissors to cut the vine and separate tomatoes into bunches with 3 or 4 tomatoes on them. Grill tomatoes, vine-side-down, about 1 minute without turning. Set tomatoes on the baking sheet with vegetables.
Grill kabobs and sausages until cooked through (see Note), and then set on a cutting board.
Spread the salad greens on a large platter, if using. Set the grilled vegetables on the platter. Tear bread into chunks and distribute them among the vegetables. Pull meat off the kabobs and thickly slice the sausage. Now set them on the platter too.
Drizzle and sprinkle the salad, to taste, with olive oil, balsamic, parsley, salt and pepper, and then serve.
Note: Before cooking our kabobs and sausages, always preheat your grill. To prevent kabobs from sticking, lightly brush grill with oil. Cook beef kabobs over medium-high heat, turning occasionally, for about 8 (for rare) to 12 minutes (for medium to well). Cook chicken kabobs for 12 minutes, turning occasionally, or until completely cooked.
Cook sausages over medium-high 4 minutes per side. Turn heat to medium-low and cook about 7 minutes more, or until meat thermometer registers 160˚F when inserted through one end of the sausage.