Grilled Mediterranean Vegetables

grilled-mediterranean-vegetables
Photo by Charles Masters
Rating
4.0 stars based on 35 reviews
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 347 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 269 mg
    • Protein 10 g
    • Carbohydrate 49 g
    • Sugar 8 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 72 mg
  • May 2011

Ingredients

  1. Check 2cups couscous
  2. Check 6 zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
  3. Check 1 large eggplant (about 1 pound), sliced 1⁄4 inch thick
  4. Check 1quart cherry tomatoes (preferably on the vine)
  5. Check 2 bunches scallions, trimmed
  6. Check 1/2cup olive oil
  7. Check kosher salt and black pepper
  8. Check Spiced Chili Oil or store-bought harissa (North African chili sauce, found in the international aisle)

Directions

  1. Prepare the couscous according to the package directions. Meanwhile, heat grill to medium. In a large bowl, toss the zucchini, squash, eggplant, tomatoes, and scallions with the olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  2. Working in batches if necessary, grill the vegetables, covered, turning occasionally, until tender, 4 to 6 minutes for the eggplant and squash and 1 to 2 minutes for the tomatoes and scallions. Serve with the couscous and Spiced Chili Oil, for drizzling.