Grilled Vegetables with Tarragon Mustard Dressing

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon dried tarragon
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 medium eggplant, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 2 small green zucchini, sliced
  • 8 cherry tomatoes
  • mixed, fresh greens
  • additional olive oil for coating
  • salt and pepper to taste

Whisk first 5 ingredients. Season with salt and pepper. Coat eggplant, peppers and zucchini lightly with oil and salt and pepper. Grill vegetables on medium/high heat on barbecue until beginning to wilt. Place vegetables in large bowl and drizzle with dressing; toss to coat. Serve with sliced cherry tomatoes on a bed of fresh greens.