Grilled Mediterranean Vegetables

Grilled Mediterranean Vegetables
Charles Masters
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preparation
25
minutes
cooking
25
minutes
Serves 8

Ingredients

2
cups
couscous
6
zucchini and/or yellow squash (about 2 1⁄2 pounds total), sliced 1⁄4 inch thick
1
large eggplant (about 1 pound), sliced 1⁄4 inch thick
1
quart
cherry tomatoes (preferably on the vine)
2
bunches scallions, trimmed
1/2
cup
olive oil
kosher salt and black pepper
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.
Charlyne Mattox
May 2011

Nutritional Information

  • Per Serving
  • Calories 347
  • 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
What does this mean? See Nutrition 101.

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