Recipe courtesy of Bobby Flay
Save Recipe Print
Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Inactive:
30 min
Cook:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Whisk together the vinegar with some salt and pepper in a medium bowl. Slowly whisk in the oil until emulsified. Place the eggplant, bell peppers, and zucchini in a large shallow baking dish, add half the vinaigrette, cover and let marinate for 30 minutes at room temperature.

Preheat a grill to medium-high heat.

Bring a large pot of water to a boil, add 2 tablespoons kosher salt and the couscous and cook until al dente, about 8 minutes. Drain well and rinse quickly with cool water, drain again and transfer to a bowl.

Remove the vegetables from the marinade, season with salt and pepper and grill until just cooked through, 2 to 3 minutes per side. Transfer the vegetables to a cutting board and coarsely chop. Add the grilled vegetables, tomatoes, basil and oregano to the couscous. Add the remaining vinaigrette, season with salt and pepper and toss. Top with the mozzarella and parsley leaves.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe courtesy of Giada De Laurentiis

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Recipe courtesy of Ellie Krieger

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Wheat Berry Salad

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword

          Latest Stories