This medley of grilled eggplant, zucchini and mushrooms is basted and served with a zesty blend of Dijon mustard and Caesar dressing.
What You Need
Original recipe yields 6 servings
1/3 cup KRAFT Classic Caesar Dressing
1/3 cup GREY POUPON Dijon Mustard
1 medium eggplant, sliced
2 medium zucchini, cut diagonally into 1/2-inch-thick slices
1/2 lb. medium mushrooms, cleaned, trimmed
1 jar (12 oz.) roasted red pepper s, drained, cut into matchstick strips
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Let's 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.
Prepare as directed, substituting yellow squash for the zucchini.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.