| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Sami |
Side-sal, Dressing-sa |
4 |
Servings |
INGREDIENTS
|
|
—vegetable salad— |
| 1 |
lg |
Zucchini; sliced 1/4 inch thick |
| 1 |
lg |
Yellow squash; sliced 1/4 inch thick |
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 1 |
lg |
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 |
bn |
Chopped fresh mint |
| 1 |
|
Lime; juice of |
|
|
Salt and pepper to taste -vinaigrette— |
| 1 |
ts |
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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