Grilled Mediterranean Vegetables |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
2 cup(s) 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 quart(s) cherry tomatoes (preferably on the vine) |
2 bunch(es) scallions, trimmed |
1/2 cup(s) olive oil |
kosher salt and black pepper |
spiced chili oil or store-bought harissa (north african chili sauce) |
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 1/2 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.
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