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Nutrition information coming soon.
COMBINE oil, mustard, rosemary and garlic in small bowl. Place olives into food processor; add 2 tablespoons mustard mixture. Cover and process until smooth; set aside. Reserve remaining mustard mixture.
CUT eggplant and zucchini lengthwise into 1/4-inch thick slices. Cut onion and tomatoes crosswise into 1/2-inch-thick slices. Cut red pepper lengthwise into 2-inch wide pieces; discard seeds. Place vegetables on platter. Baste with reserved mustard mixture.
PLACE vegetables on oiled rack or vegetable basket. Grill over medium-high heat 3 to 5 minutes or until vegetables are tender, basting and turning once.
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.