Grilled Vegetable Salad

Serve at room temperature with grilled kebabs, burgers, or seafood.  Perfect for picnics and potlucks!

Prep Time

60 minutes

Cook Time

15 minutes


6 Servings


5 tablespoons olive oil (divided)
1⁄3 cup lemon juice
2 tablespoons Mustard, Dijon
1 tablespoon thyme, fresh
1 tablespoon rosemary, fresh (roughly chopped)
1 tablespoon mint, fresh (roughly chopped)
1⁄4 teaspoon red pepper flakes (crushed)
2 cloves garlic (peeled and minced)
1 onion, yellow (quartered)
1 eggplant (small, cut into 1/2 inch slices)
1 zucchini (sliced lengthwise, 1/4 inch thick)
1 bell pepper, red (seeded and cut into large chunks)
1 tomato (medium, cut into 4-6 wedges)
1⁄3 pound green beans (trimmed)
1 cup mushrooms, whole button
1 cup couscous, pearled
1 3⁄4 cups water


In a large mixing bowl, combine 4 tablespoons of olive oil with the lemon juice concentrate, mustard, fresh herbs, spices and garlic. Add vegetables, toss well and marinate for 30 minutes. Meanwhile prepare the couscous. Heat 1 tablespoon olive oil in a medium-sized pot over medium heat. Add dry couscous and sauté for about 3 minutes, stirring frequently, until lightly browned and toasted. Add water and bring to a boil, then reduce heat, cover and simmer for 10-15 minutes until couscous is tender and liquid has been absorbed. Remove from heat and set aside. Preheat grill to medium-high heat. Remove vegetables from marinade and grill until tender. Roughly chop grilled vegetables and place back into the marinade, tossing well to coat. Combine with or serve over the couscous.


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