| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sami | Dressing-sa, Side-sal | 4 | Servings |
INGREDIENTS
| vegetable salad- | ||
| 1 | Zucchini, sliced 1/4 inch | |
| thick | ||
| 1 | Yellow squash, sliced 1/4 | |
| inch thick | ||
| 1 | Red pepper | |
| 1 | Yellow pepper | |
| 1 | Tomato, sliced 1/4 inch | |
| thick | ||
| 1 | Red onion, sliced 1/4 inch | |
| thick | ||
| 1 | Fennel bulb, cut in half | |
| Chopped garlic clove | ||
| 1 | pn | Cayenne pepper |
| 1 | pn | Cumin |
| 1 | pn | Ground coriander |
| Salt and pepper, to taste | ||
| couscous- | ||
| 2 | c | Couscous, cooked |
| 1 | Chopped fresh mint | |
| 1 | Lime, juice of | |
| Salt and pepper to taste | ||
| vinaigrette- | ||
| 1 | t | Nicoise olives, finely |
| chopped | ||
| 2 | oz | Balsamic vinegar |
| 2 | oz | Extra-virgin olive oil |
| Salt and pepper |
INSTRUCTIONS
Grill the vegetables until tender. Remove skin of pepper after grilling and cut in half. Remove seeds and dice into large cubes. Dice other vegetables and mix all ingredients for salad. In a separate bowl mix couscous, mint, lime, salt and pepper. In a third bowl mix vinegar, olives, salt and pepper. Whisk in olive oil. In a picnic salad bowl arrange vegetables, couscous and vinaigrette until everything is utilized. Decorate with mint leaves. Yield: 4 servings Nutritional information: 525 calories and 15 grams of fat per serving Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant Originally titled: GRILLED SUMMER VEGETABLE SALAD WITH MINTED COUSCOUS AND BLACK OLIVE VINAIGRETTE Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHG127 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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