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 ounce 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.