Ingredients Jump to Instructions ↓

  1. 1/2 cup balsamic vinegar

  2. 1 teaspoon Dijon mustard

  3. 2 garlic cloves -- coarsely chopped

  4. 1 cup olive oil salt -- to taste freshly-ground black pepper -- to taste

  5. 2 green zucchini -- quartered -- lengthwise

  6. 2 yellow zucchini -- quartered -- lengthwise

  7. 6 asparagus spears -- trimmed

  8. 12 cherry tomatoes

  9. 1 red bell pepper -- quartered, seeded

  10. 1 yellow bell pepper -- quartered, seeded

  11. 1/4 cup basil chiffonade

  12. 1/4 cup coarsely-chopped flat-leaf parsley

  13. 2 tablespoons olive oil

  14. 1 pound Israeli couscous vegetable stock -- heated

Instructions Jump to Ingredients ↑

  1. Preparation : In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil, cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature. Recipe Source: HOT OFF THE GRILL with Bobby Flay


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