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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 - 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.

Better Homes And Garden