| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Israeli | Salads/dres, Grilling | 4 | servings |
INGREDIENTS
| 1/2 | c | Balsamic vinegar |
| 1 | ts | Dijon mustard |
| 2 | Garlic cloves; coarsely chopped | |
| 1 | c | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | Green zucchini; quartered lengthwise | |
| 2 | Yellow zucchini; quartered lengthwise | |
| 6 | Asparagus spears; trimmed | |
| 12 | Cherry tomatoes | |
| 1 | Red bell pepper; quartered, seeded | |
| 1 | Yellow bell pepper; quartered, seeded | |
| 1/4 | c | Basil chiffonade |
| 1/4 | c | Coarsely-chopped flat-leaf parsley |
| 2 | tb | Olive oil |
| 1 | lb | Israeli couscous |
| Vegetable stock; heated |
INSTRUCTIONS
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. This recipe yields 4 servings. Recipe Source: HOT OFF THE GRILL with Bobby Flay and co-host Jacqui Malouf From the TV FOOD NETWORK - (Show # HG-1A06 broadcast 07-06- 1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 08-04-1998 Recipe by: Bobby Flay Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Feb 08, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“God is waiting for you”