| 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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