In a small bowl, whisk together vinegar, olive oil, garlic, honey and sesame oil.
Toss lettuce, pear, feta, and olives in another bowl. Just before serving, pour dressing over salad.
Preheat BBQ to medium (350 F or 175 C).
Brush mushrooms with olive oil then with sweet chili sauce. Layer zucchini slices, chopped red onion, pineapple chunks and sundried tomatoes.
Sprinkle with fresh ground pepper, and Mrs. Dash Herb & Garlic and a small amount of balsamic vinegar.
Sprinkle with Parmesan cheese, pine nuts and top with grated Gruyere cheese.
Place on piece of aluminum foil sprayed with cooking spray. Cook 15 minutes in BBQ, then removed from foil and cook directly on the grill for 5 minutes. Set aside.
Sprinkle steak with Mrs. Dash Peppercorn blend or Montreal steak spice. Grill steak on BBQ to desired wellness.
Slice baguette. Mix equal measures oil and vinegar for dipping.