FRENCH'S® Spicy Brown Mustard
chopped fresh rosemary or 1 tsp. dried rosemary
Kalamata olives, pitted and chopped
eggplant, (about 3/4 pound)
ripe plum tomatoes
red bell pepper
about 12 ounces sourdough baguette, cut lengthwise in half
Combine oil, mustard, rosemary and garlic in small bowl. Place olives into food processor; add 2 tablespoons mustard mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture.
Cut eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
Place vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
To serve, remove and discard excess bread from bread halves. Spread olive mixture on cut surfaces of bread. Layer vegetables on bottom half of bread; cover with top half. Cut crosswise into 4 portions.