How to prepare:
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2-inch (1 cm)
thick slices.
In large bowl, whisk together olive 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 (5 x 1 cm) sticks.
For the 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.