Grilled Mediterranean Vegetables with Couscous
2 baby or japanese eggplants, ends trimmed, halved
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 to 3 tablespoons garlic infused olive oil
1 14.5 ounce can vegetable broth
1 cup couscous
salt and freshly ground pepper to taste
1 tablespoon porcini, basil, or rosemary
infused olive oil, optional
Brush both sides of eggplants, squash, and bell peppers with garlic 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 flavored oil if desired.
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