Vegetarians attending your barbecue? Serve this main dish recipe of colorful, appetizing grilled vegetables.
- 6 ounces asparagus, tough ends snapped off
- 2 carrots, peeled, diagonally sliced 1-1/2 inches thick
- Olive oil or nonstick cooking spray
- 2/3 cup cherry tomatoes, stemmed
- 1 small eggplant, cut into 1-inch slices
- 1 zucchini, trimmed and cut lengthwise into quarters
- 1/3 red onion, peeled and cut into 1/4-inch slices
- 1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
- 1 tablespoon olive oil
- 1 cup canned garbanzo beans, rinsed and drained
- 2 teaspoons olive oil
- 1 14-ounce can reduced-sodium chicken broth
- 1 to 2 teaspoons Asian chili paste with garlic
- 1 cup couscous
- 1/8 teaspoon ground turmeric
- 2 tablespoons snipped mint
- Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.
- Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.
- Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)
- Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.
- Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
- Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.
- 6 vegetable, 1-1/2 starch, 1 fat.
- Calories 321, Total Fat 8 g, Saturated Fat 1 g, Sodium 514 mg, Carbohydrate 53 g, Fiber 13 g, Protein 11 g. Daily Values: Vitamin A 69%, Vitamin C 74%, Calcium 5%, Iron 16%.
- Percent Daily Values are based on a 2,000 calorie diet