In the summer when fresh vegetables are at their peak, Doc and I enjoy eating vegetable forward meals. This Mediterranean dish is one of our favorites. Grilled vegetables nest in a bed of garlic couscous and are drizzled with chimichurri. A block of feta is briefly grilled until smoky and soft then placed in the center of the dish. The flavors of the grilled vegetables, garlic couscous, and feta meld together to make truly healthy and delicious dish.
Doc made this on our Blackstone griddle but you could also use a grill. If you use the Blackstone, cut the squash and zucchini into equal size pieces so they will char quickly. If you use a grill, cut the squash and zucchini lengthwise in half and cook until charred on both sides, then cut into pieces. (It takes forever to cook large pieces of vegetables on the Blackstone.)
Mediterranean Grilled Vegetables with Garlic Couscous and Chimichurri
Chimichurri
6 tablespoons red wine vinegar
8 tablespoons olive oil
2 cloves minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon onion powder
1 cup parsley leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 cup crumbled Feta cheese
Blend all ingredients except feta cheese in a blender until smooth. Stir in Feta Cheese. Reserve.
Garlic Couscous
2 boxes Near East Roasted Garlic and Olive Oil Couscous
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped mint or basil leaves
Prepare Couscous according to package directions. Bring water, contents of seasoning packet, and olive oil to a boil. Stir in couscous. Cover with a lid. Wait 5 minutes then uncover. Fluff with a fork then stir in finely chopped parsley and mint (or basil). (To save time, chop the parsley and mint in a mini food processor. Also, if you wait longer than 5 minutes to fluff the couscous – it will clump up!) Set aside.
Grilled Vegetables
2 ears corn, shucked and de-silked
2 tablespoons olive oil
2 red onions, cut in slices
2 medium squash, cut half then into 2-inch chunks
2 medium zucchini, cut in half then into 2-inch chunks
One (8-ounce) block, tomato and basil flavor feta cheese
Place corn on grill or griddle (no oil). Brush olive oil on vegetables and onion slices. Char vegetables on all sides until desired doneness. Remove vegetables from heat and set aside. Cut corn from cobs. Brush feta with olive oil and grill or griddle 3 minutes on one side and 1-2 minutes on the other side. Set aside.
To plate: Place couscous on a large platter in an even layer. Top couscous with grilled vegetables. Drizzle chimichurri on top. Place feta in center of grilled vegetables and serve. Makes 8-10 servings.
Published in the News and Neighbor on July 12, 2023.
Mary Duke Cooks! 