25m
PREP TIME
5m
COOK TIME
11
INGREDIENTS
Servings: 4
Ingredients
- 1/3 cup Olive oil
- 1/3 cup French's® Spicy Brown Mustard
- 1 tablespoon fresh rosemary
- 3 cloves Garlic, minced
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 of a small eggplant
- 1 med zucchini
- 1 large red onion
- 2 large ripe plum tomatoes
- 1 large red bell pepper
- 1 (12 inch) sourdough baguette
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
