Spread the Minicaps®, eggplant and zucchini on a large tray. Combine the oil, oregano and garlic. Spoon 3 tablespoons over the vegetables. Season and turn to coat both sides.
Preheat a barbecue grill plate on medium high. Cook the vegetables in batches for 8 minutes, turning until lightly charred and tender. Remove to a serving board or platter. Cool for 15 minutes.
Add the lemon rind, 2 tablespoons lemon juice, honey and mustard to the remaining oil mixture, season and mix well. Add the tomatoes, olives, capers and parsley leaves to the barbecue vegetables. Pour over the dressing and toss gently to combine. Serve with baguette.