Grilled Vegetable Salad


Prep time1 hour
Cooking time15 minutes
Total time1 hour, 15 minutes


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


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)
onion, yellow (quartered)
eggplant (small, cut into 1/2 inch slices)
zucchini (sliced lengthwise, 1/4 inch thick)
bell pepper, red (seeded and cut into large chunks)
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 cup


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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