These grilled veggies get a tangy, bold twist from French’s® Spicy Brown Mustard mixed with fresh basil leaves and a touch of Italian dressing. Stack toasty rolls with portobellos, bell peppers and sweet onions. Grill. Drizzle. Enjoy!
5m
PREP TIME
10m
COOK TIME
217
CALORIES
7
INGREDIENTS
Servings: 4
Ingredients
- 3 tablespoons French's® Spicy Brown Mustard
- 1/4 cup packed fresh basil leaves
- 5 tablespoons Italian dressing, divided
- 4 medium portobello mushroom caps, (about 1 pound)
- 2 large red bell peppers, seeded and quartered
- 1 medium sweet onion, cut in 1/2-inch thick slices
- 4 small whole wheat hoagie rolls, split
KEY PRODUCTS
INSTRUCTIONS
- 1 PLACE mustard, basil, and 2 tablespoons of the Italian dressing in food processor. Cover. Process until smooth, scraping down sides as necessary. Set aside.
- 2 GRILL mushrooms, peppers, and onions over medium heat 8 to 10 minutes, turning occasionally and brushing mushrooms with remaining Italian dressing.
- 3 PLACE 1 portobello mushroom cap on each roll. Top with peppers and onions. Drizzle vegetables with Pesto before serving.
