Grilled Mediterranean Vegetables With Couscous

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* Exported from MasterCook *

 

Grilled Mediterranean Vegetables With Couscous

 

Recipe By : www.vegetariantimes.com

Serving Size : 4 Preparation Time :0:00

Categories : Low-Fat Vegan

Casseroles

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 baby eggplants or japanese eggplants -- (about 8 oz.),

ends

-- trimmed, and halved lengthwise

2 small zucchini -- (about 8 oz.), ends

-- trimmed and halved lengthwise

2 small yellow summer squash -- (about 8 oz.), ends

-- trimmed and halved lengthwise

1 large red bell pepper -- quartered

1 large yellow bell pepper -- quartered

2 tablespoons garlic-infused olive oil -- up to 3

1 (14 1/2-oz) can vegetable broth -- (about 2 cups)

1 cup whole wheat or regular couscous

salt and freshly ground black pepper -- to taste

1 tablespoon porcini, basil, or

-- rosemary-infused olive oil

 

Preheat grill. Brush both sides of eggplants, squash and bell peppers with

garlic oil. Arrange vegetable on grill rack over medium-hot coals. Grill until

tender, turning once, 10 to 12 minutes. Alternatively, broil in oven 5 inches

from heat, turning once and checking for doneness, for 10 to 12 minutes.

 

Meanwhile, bring broth to a boil in a medium saucepan. Stir in couscous; remove

from heat. Cover; let stand until liquid is absorbed, about 5 minutes. Spoon

onto 4 warmed serving plate; top with grilled vegetables. Season with salt and

pepper to taste. Drizzle with flavored oil, if desired. Makes 4 servings.

 

Per Serving: 305 Cal.; 8g Prot.; 7g Fat; 57g Carb.; 0 Chol.; 129mg Sod.; 8g

Fiber.

 

Converted by MC_Buster.KES 02/03/00

 

 

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