International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan European Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Grilled Mediterranean Vegetables with Couscous
From: Karen C. Greenlee

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.