Fresh + Local: Still time to grill

Sep 26th, 2014 | by Eat Drink Indy | Cook, News

By Carolyn Doyle

It may be nearly October, but there are plenty of grilling days left, and plenty of ways to make that grill do double or triple duty. Once it’s fired up, why not take full advantage of the heat your grill is putting out on these increasingly cool evenings?

Grilled vegetables are great accompaniment to that night’s dinner…and if you get into the habit of grilling extra, you can enjoy the smoky flavor for a couple of days to come.

Tossing a selection of grilled veggies with couscous makes a nice side dish. Serve it cold as a salad the next day…maybe with leftover grilled chicken?

Follow me on Twitter: @CarolynDDoyle or Facebook: Carolyn D Doyle.

Grilled veggies add a smoky note to couscous or other grains. Photo by Carolyn Doyle

Grilled veggies add a smoky note to couscous or other grains. Photo by Carolyn Doyle

Grilled Vegetable Couscous

Makes about 8 servings

½ cup couscous

½ cup chicken or vegetable stock (or water), heated

1 pound eggplant, cut into ½-inch slices

Salt and pepper to taste 

Olive oil

ounces zucchini or summer squash, cut into ½-inch slices

1 medium onion, halved horizontally

10 ounces cherry or grape tomatoes (about 2 cups), whole or halved

3 cloves garlic, minced

2 tablespoons sliced fresh basil

Half a fresh lemon (optional)

Preheat grill. Place couscous in a bowl; pour stock or water over, cover and let sit 5-10 minutes.

Toss the eggplant slices with 1 teaspoon salt; let sit 10-15 minutes. Toss squash with 1 teaspoon olive oil. Brush cut sides of onion with oil.

Grill squash slices on both sides, until char marks are clearly visible and squash has softened. Remove from grill; set aside. Grill onion, cut sides down, turning occasionally until well charred.

Toss eggplant slices in 1 tablespoon oil; grill as for squash.

Cut the grilled onion into wedges. If needed, cut grilled vegetables into bite-sized pieces, saving any liquid.

In large bowl toss vegetables and liquid with tomatoes, garlic, basil and 1 teaspoon olive oil. Season with salt and pepper (and a little fresh lemon juice if desired). Add couscous and toss to combine. Let sit 5 minutes before serving. (Add a little extra stock or water if couscous is still dry.)


Are your vegetable slices falling between the grates?  Try slicing veggies such as eggplant and squash lengthwise, into wide planks, for more secure grilling.

Variety is the spice…

If you have small “fairy tale” eggplants, halve them and grill, or use slices of narrow Asian eggplant. Try different kinds of squash, or other combinations of vegetables. This grilled veggie combo also would be great tossed with pasta, rice or quinoa.



Jolene’s Blog

World Food Championships Final Table comes to Indy

Pork. Duck. Pie. Could you come up with dishes in those categories worth $100,000? Ten contestants will be trying to do just that when they compete in the World Food Championships Final Table competition in Indy next week. Final Table: Indy will take place at the Ivy Tech Culinary Center Aug. 8-9, as 10 culinary … more »


Where to eat now

Hedge Row

350 Massachusetts Ave., Indianapolis

Sugarfire Smokehouse

24 W. Washington St., Indianapolis


Oca (inside Sun King Brewing)
135 N. College Ave., Indianapolis