Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Balsamic vinegar
1 ts Dijon mustard
2 Cloves garlic, coarsely
Chopped
1 c Olive oil
Salt and freshly ground
Pepper
2 Green zucchini, quartered
Lengthwise
2 Yellow zucchini, quartered
Lengthwise
6 Spears asparagus, trimmed
12 Cherry tomatoes
1 Red bell pepper, quartered
And seeded
1 Yellow bell pepper,
Quartered and seeded
1/4 c Basil chiffonade
1/4 c Coarsely chopped flatleaf
Parsley
2 tb Olive oil
1 lb Israeli couscous
Vegetable stock, heated

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 mediumhigh 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.

HOT OFF THE GRILL SHOW #HG1A06

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