Recipe - Grilled Summer Vegetable Salad With Minted Couscous (Hl)

vegetable salad
1 lg Zucchini; cut or sliced up One fourth inch
thick
1 lg Yellow squash; cut or sliced up 1/4
inch thick
1 Red pepper
1 Yellow pepper
1 lg Tomato; cut or sliced up One fourth inch
thick
1 Red onion; cut or sliced up One fourth inch
thick
1 Fennel bulb; cut in half
Chopped garlic clove
1 pn Cayenne pepper
1 pn Cumin
1 pn Ground coriander
Salt and pepper; to taste
couscous
2 cup Couscous; cooked
1 bn Chopped fresh mint
1 Lime; juice of
Salt and pepper to taste
vinaigrette
1 teaspoon Nicoise olives; finely
chopped
2 ounce Balsamic vinegar
2 ounce Extravirgin olive oil
Salt and pepper

Grill the vegetables until tender. Remove skin of pepper after grilling and
cut in half. Remove seeds and dice into large cubes. Dice other vegetables
and mix all ingredients for salad. In a separate bowl mix couscous, mint,
lime, salt and pepper. In a third bowl mix vinegar, olives, salt and
pepper. Whisk in olive oil. In a picnic salad bowl arrange vegetables,
couscous and vinaigrette until everything is utilized. Decorate with mint
leaves.

Yield: 4 servings

Nutritional information: 525 calories and 15 grams of fat per serving

Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant

Originally titled: GRILLED SUMMER VEGETABLE SALAD WITH MINTED COUSCOUS AND
BLACK OLIVE VINAIGRETTE

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHG127

Posted to MCRecipe Digest V1 #799 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997