Grilled vegetable salad with garlic croutons and anchovy dressing

Brush the vegetables with 4 tablespoons of olive oil and grill for about 8 minutes until tender and golden brown on the barbecue.

Turn halfway.

Mix the remaining olive oil with the garlic.

Brush the baguette with 3 tablespoons of garlic oil, drizzle with salt and grill until crispy.

Cut or tear the baguette into coarse croutons.

In a food processor, mix the remaining garlic oil, vinegar and anchovies into a dressing.

Put the arugula and the grilled vegetables on plates, sprinkle with the croutons and sprinkle with the dressing.