Recipe Details

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.

  1. For Hummus Mustard Vinaigrette:Combine first 4 ingredients, puree in blender. Hold refrigerated for service. Yields 1-3/4 cups
  2. 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.
  3. Combine vinaigrette dressing, French’s® Classic Yellow® Mustard and water. Toss with eggplant, squash, zucchini, mushrooms, tomatoes, and onion. Grill on hot grill.
  4. To Build Salad:Plate greens. Cut grilled vegetables into bite size pieces and arrange on greens. Drizzle with 3 Tbsp. Hummus Mustard Vinaigrette.

CHEF’s TIP!

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.