Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon tarragon (finely minced)
  • ½ teaspoon Dijon mustard
  • 3 medium bell peppers (cut into thick strips)
  • 2 long eggplants (sliced ½-inch thick)
  • 1 large zucchini (sliced into ¼-inch rounds)
  • 1 medium red onion (cut into thick strips)
  • 2 handfuls cherry tomatoes
  • Microgreens, parsley, and/or edible flowers (to serve)
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ loaf bread (unsliced and ripped into 2-inch chunks (use gluten-free, if needed))
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Optional: a few sprinkles of oregano, thyme, rosemary, cayenne, and/or chili flakes

Instruction

  • Preheat your BBQ to medium high. Oil the grill well.
  • Combine all the dressing ingredients together in a small bowl and whisk them together well.
  • Put the bell peppers, eggplant, zucchini, red onion and cherry tomatoes in a large bowl and toss with the olive oil and sea salt. BBQ all the veggies, working in batches if needed until there are grill marks on both sides, about 3-4 minutes per side. Toss the veggies in the dressing and salt to taste.
  • In a large bowl toss the bread chunks with the olive oil, sea salt, pepper and all or some of the optional ingredients. Place the bread chunks on the BBQ and grill, turning as needed until there are grill marks on all sides.
  • Assemble the veggies on a platter and top with the giant hot croutons, some micro greens or parsley and a few edible flowers.