Company’s Coming: 3 Delicious Vegetarian Recipes for the Grill
Three great vegetarian dishes to make on the grill – Grilled Salad, Grilled and Marinated Antipasti, and Grilled Eggplant with Couscous
Servings Prep Time
6people 30minutes
Cook Time
15minutes
Servings Prep Time
6people 30minutes
Cook Time
15minutes
Ingredients
Aubergine with Couscous Meze
Green Goddess Dressing
Instructions
  1. To Make Aubergine with Couscous: 1. Heat your grill to med-high, and lightly oil the grates. Place aubergines on grill and cook over indirect heat, turning and cooking until completely soft and golden. Once cooked, cover with foil to keep warm. 2. Pour a little olive oil into a large frying pan, add the couscous then fry for 2-3 minutes or until golden. Pour in the vegetable boullion and cook for 10-15 minutes or until just tender. Stir in 1/2 the lemon zest and juice, cool and stir in most of the herbs. 3. Mix the hummus with the yogurt and the rest of the lemon juice and zest, then spoon onto 1 large or 6 smaller plates and spread out. Top with the couscous and red peppers. Slice the aubergines and arrange on top of the couscous and drizzle with some of the pomegranate molasses. Scatter over the feta, then another drizzle of molasses and the remaining herbs. Serve with fresh pita bread.
  2. To make Grilled and Marinated Antipasti: 1. Heat your grill to high. Brush the vegetables with olive oil and grill, until cooked through. Prepare a large shallow bowl and when each vegetable is cooked, add them to the bowl, covering each time with cling film. 2. Sprinkle over the red wine vinegar then re-cover with clingfilm and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.
  3. To make Green Goddess salad dressing: 1. Blend the anchovies, grated or pressed garlic, mayo, sour cream, tarragon, basil, parsley, 1 Tbsp. of lemon juice, and 4 tsp. of olive oil in a blender until smooth. Season with salt to taste.
Recipe Notes

To Grill Salad: For best results use a sturdy lettuce like romaine, that will stay together on the grill. Slice in half lengthwise, keeping the core intact on both sides. Drizzle each half with olive oil and salt and pepper. With your grill at medium-hot heat, place each piece cut-side down, avoiding direct flames. Keep an eye on them and take them off the heat when the grill-side is crispy but the inside is still tender and crunchy.