1 yellow zucchini
1 green zucchini
1 sweet green pepper, cored
1 sweet red pepper, cored
1 large carrot, peeled
1 large eggplant
1/2 cup vegetable oil
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sunflower seeds
Dressing:
1 tablespoon chopped fresh tarragon
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon liquid honey
1 shallot, finely chopped
1 small clove garlic, minced
Pinch salt
Pinch pepper
1/3 cup olive oil

Preparation Instructions:

Cut both zucchini, both peppers, carrot and egg plant lengthwise into 1/2 inch thick slices. In large bowl, whisk together oil, garlic, jalapeno, salt and pepper; add vegetables and toss to coat.

Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; cut into 2 x 1/2 inch sticks.

Dressing: In large bowl, combine tarragon, lemon juice, vinegar, honey, shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir to coat. Serve sprinkled with sunflower seeds. Makes 6 servings.