Grilled Vegetable Potato Salad

2 lb baby potatoes red or yellow
6 eggs
10 pieces baby fennel
10 pieces baby zucchini
1 dozen baby sunburst squash, or paddy-pan squash
10 pieces baby leek
A bed of arugula
¼ cup extra virgin olive oil
1 tsp salt
Fresh ground pepper to taste

Dressing:
2 tbsp grainy Dijon mustard
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
¼ cup omega 3/fish oil (not sure labeling)
1 tsp red chili flakes

Directions:
Place baby potatoes in medium sized pot, and cover with cold water. Carefully place pre-washed eggs in pot on top of potatoes and bring to a boil. Continue cooking on a gentle simmer for five minutes and remove eggs. Under cold running water, gently remove the shells of eggs. Let cool and refrigerate until salad assemble. Continue to cook potatoes until tender. Remove from water, and let cool spread out on a clean sheet tray. This step can be done ahead of time.
Wash all baby vegetable and place in large mixing bowl, also adding cooled baby potatoes. Toss with olive oil and salt and fresh pepper. Toss all ingredients until well coated. Place vegetables on a medium high heat barbeque and cook until desired tenderness. Cover with lid to retain heat.
In a large mixing bowl, whisk together Dijon and vinegar. Slowly pour olive oil and omega 3 oil while whisking, to form an emulsified dressing. Add red chili flakes.