1/3 cup Olive oil
1/3 cup FRENCH'S® Spicy Brown Mustard
1 Tbsp. chopped fresh rosemary or 1 tsp. dried rosemary
3 cloves Garlic, minced
1/2 cup Kalamata olives, pitted and chopped
1/2 of a small eggplant , (about 3/4 pound)
1 med zucchini
1 large red onion
2 large ripe plum tomatoes
1 large red bell pepper
1 (12 inch) 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.