tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
3
cloves garlic, minced
1/2
cup kalamata olives, pitted and chopped
1/2
small eggplant (about 3/4 pound)
1
medium zucchini
1
large red onion
2
large ripe plum tomatoes
1
large red bell pepper
1
(12-inch) sourdough baguette, cut lengthwise in half (about 12 ounces)
Prep Time
25 minutes
Cook Time
5 minutes
1. Combine oil, mustard, rosemary and garlic in small bowl. Place olives in food processor; add 2 tablespoons mustard mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture.
2. Cut eggplant and zucchini lengthwise into 1/4-inch-thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red bell pepper lengthwise into 2-inch-wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
3. Place vegetables on oiled grid or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
4. 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.
Olive Tapenade Dip
Combine 1-1/2 cups (10 ounces) kalamata olives, pitted; 3 tablespoons each olive oil and French's® Spicy Brown Mustard; 1 teaspoon minced dried rosemary and 1 clove garlic in food processor. Process until puréed. Serve with vegetable crudites. Makes about 1 cup dip
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