Salvage: Slice off the burned parts, then cut the vegetables bite-size.
Make a quick vinaigrette (or use a storebought one): Put shallot and vinegar in a jar with 1 tsp. salt. If you have time, let sit for 10 minutes to soften (also, the shallots will lose their sting). Add ½ cup oil and shake vigorously to blend.
Prep greens: Eyeball how much vegetable you have left. Grab about six times that amount in whatever sturdy-ish greens you have. Slice or tear the greens bite-size, then put in a large pot with 1 cup water, remaining 2 tbsp. oil, and a sprinkle of salt.
Wilt greens: Cook greens over high heat, stirring, just until barely wilted, 2 to 3 minutes. Drain.
Assemble: Put wilted greens in a serving bowl with your charred vegetables and add a handful of toasted nuts. Drizzle to taste with vinaigrette and serve on a beautiful platter.