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[nverland]

Grilled Mediterranean Vegetables with Couscous
Serving Size : 4

2 baby or Japanese eggplants, ends trimmed -- halved lengthwise
2 small zucchini, ends trimmed -- halved lengthwise
2 small yellow squash, ends trimmed -- halved lengthwise
1 large red bell pepper -- quartered
1 large yellow bell pepper -- quartered
2 to 3 tbsp. garlic infused olive oil*
1 14.5 oz can vegetable broth
1 cup couscous
salt & freshly ground pepper to taste
1 tablespoon porcini, basil, or rosemary infused olive oil (optional)
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil.
Arrange vegetables on grill rack over medium-hot coals.
Grill until tender, turning once, about 10-12 minutes.
Meanwhile, bring broth to a boil in a medium saucepan.
Stir in couscous; remove from heat.
Cover and let stand until liquid is absorbed, about 5 minutes.

Spoon couscous onto 4 serving plates and top with grilled vegetables.
Season with salt & pepper to taste.
Drizzle with flavored oil if desired.

NOTES: *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic.