Grilled Mediterranean Vegetables

Photo: psfreeman

The vegetables can be grilled up to 4 hours in advance and served at room temperature. Recipe by Charlyne Mattox: June, 2011 from the Real Simple website:

Yield: 8 servings
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  • 2 cup(s) couscous
  • 6 zucchini and/or yellow squash (about 2 1xE2x81x842 pounds total), sliced 1xE2x81x844 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)


  1. 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. 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.
June 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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