Name: Grilled Mediterranean Vegetables with Couscous
Ingredients: 2 baby or Japanese eggplants, ends trimmed, halved lengthwise; 2 small zucchini, ends trimmed, halved lengthwise; 2 small yellow squash, ends trimmed, halved lengthwise; 1 large red bell pepper, quartered; 1 large yellow bell pepper, quartered; 2 cloves garlic, minced (optional); 2 to 3 tbsp olive oil; 14 1/2 ounce can vegetable broth; 1 cup couscous; salt; freshly; 1 tablespoon basil or rosemary

Grilled Mediterranean Vegetables with Couscous

Cooking MethodGrilling

Ingredients

2 baby or Japanese eggplants, ends trimmed, halved lengthwise
2 small zucchini, ends trimmed, halved lengthwise
2 small yellow squash, ends trimmed, halved lengthwise
1 large red bell pepper, quartered
1 large yellow bell pepper, quartered
2 cloves garlic, minced (optional)
2 to 3 tbsp olive oil
14 1/2 ounces can vegetable broth
1 cup couscous
salt
freshly
1 tablespoon basil or rosemary

Instructions

Preheat grill. Brush both sides of eggplants, squash, and bell peppers with olive oil. Arrange vegetables on grill rack over medium-hot coals. Grill until tender, turning once, about 10-12 minutes. Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous, remove from heat. Cover and let stand until liquid is absorbed, about 5 minutes. Spoon couscous onto 4 serving plates and top with grilled vegetables. Season with salt and pepper to taste. Drizzle with more oil if desired.