Grilled Vegetables Dijon Recipes

Steps:

• 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.

Steps:

• In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

Steps:

• Heat grill to medium heat.
• Toss vegetables with 2 Tbsp. dressing in large bowl.
• Grill 8 to 10 min. or until crisp-tender, turning occasionally.
• Mix remaining dressing and mustard in same bowl. Add vegetables; toss to coat.

Steps:

• In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper. Place the vegetables in a shallow baking dish. Add marinade and toss to coat. Let stand for 15 minutes. Drain and discard marinade. , Arrange vegetables on a vegetable grill rack. Grill, covered, over medium heat for 10-12 minutes or until tender.