Spread the Minicaps®, eggplant and zucchini on a large tray. Combine the oil, oregano and garlic. Spoon 3 tablespoons over the vegetables. Season, toss gently to coat all the vegetables.
Preheat a barbecue grill plate on medium-high heat. Cook the vegetables, in batches, for 8 minutes, turning occasionally until the vegetables are 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, mix well.
Add the Mix-a-Mato® tomatoes, olives, capers and parsley leaves to the barbecue vegetables. Pour over the dressing and toss gently to combine. Serve with baguette.