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Mediterranean Grilled vegetables in Hummus Mustard Vinaigrette

Yield: 1 serving

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.


Leverage the explosive popularity of hummus with this healthy halo vegetation option. As vegetables are trending well as center of the plate offerings, this offers global Mediterranean appeal and great taste as well as wellness.


  • 1/4 cup
    French's® Classic Yellow Mustard
  • 1/2 cup
    Tribe® Classic Hummus
  • 1 cup
    Vinaigrette dressing
  • 2 tsp.
  • 1/2 med
  • 1/2 each
    Yellow squash
  • 1/2 each
  • 3 large
  • 8 each
    Cherry tomatoes
  • 3 slices
    Red onion
  • 3 Tbsp.
    Vinaigrette dressing
  • 2 Tbsp.
  • 3 cups
    Leafy greens


  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.

Tips . Hints . Variations

  • 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.