| 1/2 cup | Grey poupon dijon mustard |
| 1/3 cup | Caesar dressing |
| 1 | Medium eggplant, sliced |
| 2 | Medium zucchini, diagonally cut into 1/2 inch thick slices |
| 1/2 pound | Medium fresh mushrooms, cleaned and trimmed |
| 1 (12 oz) jar | Roasted red peppers, drained, cut into thin strips |
1. Whisk mustard and dressing until well blended; set aside.
2. Place eggplant, zucchini and mushrooms on hot grill over medium-high heat. Grill 6 min. or until tender, turning and brushing occasionally with 1/4 cup of the mustard mixture.
3. Arrange grilled vegetables and red pepper strips on serving platter; drizzle with remaining mustard mixture. Serve immediately.