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Epic grilled veg
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Total Time:
40 minutes
Elevate your grilled Mediterranean vegetables by mastering prep, slicing, and cooking techniques. Reserve some veggies to blend with lemon, herbs, and olive oil for a flavorful dressing. Toss dressing with couscous, top with marinated grilled feta and fresh herbs for a standout dish.
Ingredients:
  • 300 g couscous
  • 1 lemon
  • 1 aubergine
  • 1 courgette
  • 1 large red onion
  • 6 romano peppers
  • 125 g feta cheese in brine
  • 2 sprigs of thyme or oregano
  • 2 teaspoons runny honey
  • extra virgin olive oil
  • 1 clove of garlic
  • red wine vinegar
  • ½ a bunch of mint (15g)
  • ½ a bunch of flat-leaf parsley (15g)
  • ½ a pomegranate
  • 30 g unsalted shelled pistachios
  • [Recipe tested on a Weber Genesis Gas Barbecue]
  • Weber barbecue tongs
  • barbecue-safe baking dish
Instructions:
  • Preheat the grill to medium-high, close the lid until the temperature reaches 260°C. Turn off the left burners for indirect heat. In a bowl, combine couscous with a pinch of salt, half of lemon zest, and cover with boiling water. Let sit for 10 minutes, fluff with a fork. Season aubergine and courgette with salt and leave for 15 minutes. Quarter the onion and set aside. Grill lemons, onions, and peppers cut-side down for 10 minutes, then move to indirect heat and cook for 30 minutes until tender. Grill aubergines and courgettes until golden, then chop all grilled vegetables. Grill feta with lemon zest, thyme, honey, and oil for 10 minutes. Blend remaining peppers with olive oil, garlic, vinegar, and lemon juice. Mix mint and parsley with couscous and vegetables. Top with feta, pepper dressing, pomegranate seeds, herb leaves, and pistachios.

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