Salads & sides

Grilled Vegetables Dijon

photo by:kraft

This medley of grilled eggplant, zucchini and mushrooms is basted and served with a zesty blend of Dijon mustard and Caesar dressing.

time

prep:

10 min

total:

16 min

servings

total:

6 servings

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what you need

1/3

cup KRAFT Classic Caesar Dressing

1/3

cup GREY POUPON Dijon Mustard

medium eggplant, sliced

medium zucchini, cut diagonally into 1/2-inch-thick slices

1/2

lb. medium mushrooms, cleaned, trimmed

jar (12 oz.) roasted red peppers, drained, cut into matchstick strips

Make It

PREHEAT grill to medium-high heat. Beat dressing and mustard with wire whisk until well blended.

GRILL eggplant, zucchini and mushrooms 6 min. or until tender, turning occasionally and brushing with 1/4 cup of the dressing mixture.

ARRANGE grilled vegetables and red pepper strips on serving platter; drizzle with the remaining dressing mixture.

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting yellow squash for the zucchini.

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nan185

posted:9/11/2007

I thought this recipe was horrible. I would not recommend it.

brookesummer

posted:7/25/2006

I really disliked this recipe... my family was trying to be polite and eat it but when I said I didn't like it they immediately agreed! The taste was strange, and the texture was worse.

Lanie441

posted:6/21/2004

This was wonderful! I added some fresh dill.

a cook

posted:6/13/2004

Used yellow squash, zucchini, baby eggplant and portabella mushrooms - served with grilled sirloins and used the same to marinade them before grilling. Fabulous!!!! Several "eggplant haters" changed their minds about eggplant...

a cook

posted:1/6/2003

a cook

posted:10/28/2002

Sounds like an interesting way to use eggplant

vieprivee

posted:10/2/2002

My family LOVES eggplant and i have made this particular rcipe on a number of occasions. It is easy, and really tasty. EVEN MY TEENAGERS LOVE IT!

MDDARL

posted:8/16/2002

I love vegetables and I think this is a great recipe. I am sure I am going to like it.