EXPAND YOUR GRILLING HORIZONS THIS July 4th
2 tablespoons balsamic vinegar
1 tablespoon olive oil
20 grape tomatoes, quartered
1 15-ounce can no-salt-added
cannellini beans, rinsed and
drained
Combine all ingredients in a medium
bowl. Cover and refrigerate 10
10016641CR
Burgers, hot dogs and
chicken drumsticks will
never fall out of favor
for Fourth of July fare, but savvy
grillmasters know to pepper the
offerings with foods that will
tempt palates in unique ways.
This recipe for “Grilled Eggplant
with Feta and Greek Couscous”
from “Cooking Light Fresh Food
Superfast” (Oxmoor House)
by the Cooking Light Editors
appeals to vegetarians, vegetable
lovers and anyone who wants
something a little lighter from
the grill.
Grilled Eggplant with Feta
and Greek Couscous
Yield: 4 servings
2 small eggplants (about 1 pound
each), each cut into 4 lengthwise
slices
1 tablespoon extra-virgin
olive oil
1 tablespoon chopped
fresh oregano
1/4 teaspoon salt
1/4 teaspoon freshly
ground black pepper
11/2 cups (6 ounces)
crumbled reduced-fat
feta cheese
Greek couscous
Oregano sprigs (optional)
1. Preheat grill.
2. Drizzle eggplant slices with olive
oil. Sprinkle evenly with oregano,
salt, and pepper. Grill 6 minutes on
each side or until tender. Sprinkle
eggplant with cheese; grill 2 minutes
or until cheese melts.
3. While eggplant grills, prepare
Greek Couscous.
4. Place 2 eggplant slices on each
of 4 plates. Top each serving with 1
cup couscous. Garnish with oregano
sprigs, if desired.
Greek Couscous
Makes 4 1-cup servings
2 cups hot cooked whole-wheat
couscous
1/4 cup pitted kalamata olives,
halved
minutes.
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