Ingredients
- Marinade:
- 1/4 cup white balsamic vinegar
- 1/4 red wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 cup olive oil
- salt and freshly ground pepper, to taste
- granulated sugar, to taste
- ~
- Grilled Veggies:
- 2 organic green zucchini, quartered lengthwise
- 2 organic yellow zucchini, quartered lengthwise
- 6 organic spears asparagus, trimmed
- 12 organic yellow and red cherry tomatoes
- 1 red bell pepper, quartered and seeded
- 1 yellow bell pepper, quartered and seeded
- ~
- Couscous:
- 1/4 cup basil chiffonade
- 1/4 cup coarsely chopped Italian parsley
- 2 tablespoons olive oil
- 1 pound Israeli couscous
- 2 cups homemade chicken or vegetable stock, heated
- hot water to cover
- ~
- Garnish:
- kalamata olives (optional)
- additonal basil leaves, hand torn
Description
Served This Today At A Bridal Luncheon Shower - Looked Beautiful With All The Colors And It Smelled Wonderful. I Didn't Get To Taste It In It's Entirety So If You Make It, Please Let Me Know! :-)
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