Italian marinated eggplant, squash, jumbo mushroom, Roma tomato wedges and red onion are grilled and served over leafy greens with thin hummus yellow mustard vinaigrette.
- For Hummus Mustard Vinaigrette:Combine first 4 ingredients, puree in blender. Hold refrigerated for service. Yields 1-3/4 cups
- For Grilled Vegetables: Peel and slice eggplant into ½” slices. Wash, trim and slice yellow squash and zucchini into ⅜” slices lengthwise. Wash, trim stems and cut mushrooms in half.
- Combine vinaigrette dressing, French’s® Classic Yellow® Mustard and water. Toss with eggplant, squash, zucchini, mushrooms, tomatoes, and onion. Grill on hot grill.
- To Build Salad:Plate greens. Cut grilled vegetables into bite size pieces and arrange on greens. Drizzle with 3 Tbsp. Hummus Mustard Vinaigrette.
Vegetables can be portioned and grilled to order or cooked in batches for volume foodservice.
Grill times on a hot grill should be 5 to 6 minutes.
Offer the option of adding grilled chicken, pork or shrimp.