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Ingredients

• 6 ounces  asparagus, tough ends snapped off
• 2   carrots, peeled, diagonally sliced 1-1/2 inches thick
•   Olive oil or nonstick cooking spray
• 2/3 cup  cherry tomatoes, stemmed
• 1 small  eggplant, cut into 1-inch slices
• 1   zucchini, trimmed and cut lengthwise into quarters
• 1/3   red onion, peeled and cut into 1/4-inch slices
• 1   red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
• 1 tablespoon  olive oil
• 1 cup  canned garbanzo beans, rinsed and drained
• 2 teaspoons  olive oil
• 1 14-ounce can  reduced-sodium chicken broth
• 1 to 2 teaspoons  Asian chili paste with garlic
• 1 cup  couscous
• 1/8 teaspoon  ground turmeric
• 2 tablespoons  snipped mint

Description

Vegetarians Attending Your Barbecue? Serve This Main Dish Recipe Of Colorful, Appetizing Grilled Vegetables.

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