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Grilled Mediterranean Vegetables with Couscous
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
14.5 oz can vegetable broth
1 cup couscous
salt
freshly
1 tablespoon basil or rosemary
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.
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Grilled Veggies 02