Make the croutons by removing the crusts from the bread and brushing with the olive oil. Griddle on the BBQ until nicely toasted on both sides, then cool a little before cutting into chunks and setting aside.
To make the Caesar dressing, mix together the mayonnaise, yogurt, vinegar, mustard and dried oregano in a small bowl. Add the chopped anchovy fillets and garlic to the dressing and stir through, seasoning with black pepper.
BBQ the asparagus and green beans until tender and tip into a serving dish. Drizzle with Caesar dressing and sprinkle with croutons.
Serve while warm.