Grilled Zucchini, Bell Pepper and Goat Cheese Salad

Ingredients

• 4 Tbsp California Olive Ranch extra virgin olive oil
• 2 Tbsp finely chopped, drained, olive oil-packed sun-dried tomatoes
• 1 Tbsp plus 1 tsp red wine vinegar
• 1 Tbsp orange juice
• 1 Tbsp each finely chopped fresh mint and basil leaves
• 1 tsp honey
• 1⁄2 tsp good quality black olvie tapenade
• 1⁄2 tsp minced garlic
• 1⁄4 tsp Kosher salt
• 6 oz small cherry tomatoes, halved or quartered, depending on size
• 2 large red bell peppers, long preferred
• 2 large zucchini
• 1⁄3 cup California Olive Ranch extra virgin olive oil
• Kosher salt
• 4 x 1/2-1 inch-thick Peasant Bread, oval shaped preferred
• 1 large garlic clove, peeled and halved
• 3 cups baby arugula leaves
• 1⁄4 cup very roughly chopped fresh basil and mint leaves
• 4 oz fresh goat cheese, crumbled at room temperature or slightly warmed