Recently, on a rare sunny day (it’s June, but you really wouldn’t know it from the weather we’ve been having), we decided to have grilled kabobs for our family dinner. Grilled kabobs are something we usually only do once or twice each summer, and I was really looking forward to all the grilled vegetables! So much so that I volunteered to take care of the vegetable kabobs and let the meat-eaters (aka: everyone except me) handle the other stuff.
For the vegetables I used white mushrooms, zucchini, and a few different colours of bell peppers. We also did some mini potatoes, separate from the other veggies. I also got fresh oregano, garlic, and a couple of lemons, visualizing a greek/mediterranean flavoured marinade. The following is what I came up with. Sorry for the lack of measurements but I just threw everything into the bowl and adjusted until it tasted right to me. Also, the photos of the kabobs are from before they were grilled. I didn’t get a chance to take any afterwards.
Mediterranean Grilled Vegetable Kabobs
Juice of two lemons
Extra Virgin Olive Oil
White Wine Vinegar
2 cloves garlic, minced (I use a microplane)
Fresh ground black pepper
Dried parsley, dill, thyme, & italian seasoning
1 tsp red chill flakes
Mix all ingredients together in large shallow container. Add cut up vegetables and toss until they are all well coated. Cover and let marinade it fridge for 1-3 hours. We then put the vegetable pieces on skewers and grill them. Reserve the marinade if your interested in making my Grilled Vegetable Couscous Salad, or use it as a salad dressing on your own salad.
Everyone loved these grilled vegetables and I loved the zucchini this way, even though it is not one of my favourite vegetables. Luckily, we had made tonnes of food so there was enough leftover grilled vegetables for me to make this salad.
Mediterranean Grilled Vegetable Couscous Salad
1 cup whole wheat couscous
1 1/2 cups water
about 1-2 cups mixed grilled vegetables*
1 tsp capers, finely chopped
1 tbsp lemon juice
1 400 ml can chickpeas
1/4-1/2 cup reserved Mediterranean Marinade*
* I used the grilled vegetables and marinade from my Mediterranean Veggie Kabobs, but this same idea would probably work with your favourite grilled vegetables and marinade.
Put about 2 cups of water in a kettle to boil. In the meantime, chop up the grilled vegetables into bite-sized pieces and put them into a large glass container (preferably one that has a lid) with the dry couscous, capers, lemon juice, and chickpeas. If you don’t have suitable glass container you can use a large pot or bowl and transfer the salad to a sealable container later. When the water boils measure out 1 1/2 cups and add the other ingredients along with 1/4 cup of the marinade. Cover and let sit 10 minutes. Uncover, stir until well combined, and add more marinade if you want to. Cover and refrigerate until cold. Enjoy!
I also enjoyed this salad scooped on top of some iceberg lettuce and chopped cucumber, and tossed with a bit of balsamic vinaigrette.
Do you have a favourite vegetable (or other vegan food) to grill?
Are you the only vegetarian or vegan in a family of omnivores?