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.