Barbecued Balsamic Vegetables

    Barbecued Balsamic Vegetables

    Recipe Picture:Barbecued Balsamic Vegetables
    3

    Barbecued Balsamic Vegetables

    (80)
    40min


    77 people made this

    Balsamic tomato sauce is the perfect complement to this mix of barbecued capsicum, eggplant, zucchini and broad beans.

    Ingredients
    Serves: 4 

    • 1 red capsicum
    • 1 small eggplant
    • 1 large red onion
    • 1 zucchini
    • 2 tablespoons olive oil
    • 90g frozen broad beans
    • 1 tin (400g) chopped tomatoes
    • 2 tablespoons balsamic vinegar
    • 1 cup (185g) couscous
    • 1 cup (250ml) boiling vegetable stock

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Remove the seeds from the red capsicum, and chop into 2cm strips. Cut the eggplant into rounds about 1cm thick and cut each round into 6 to 8 pieces. Peel the onion, and chop into 8 wedges. Trim the zucchini and cut into thick slices.
    2. Heat the barbecue over high heat with olive oil. When it is very hot, put all the vegetables on the barbecue. Press down occasionally to get grill lines across them. Turn occasionally to prevent burning.
    3. Cook for about 15 minutes, or until the vegetables are evenly browned and cooked through.
    4. Stir broad beans, chopped tomatoes and vinegar into the vegetables. Simmer for a few minutes while the couscous is prepared.
    5. Place couscous into a medium bowl. Add boiling vegetable stock and stir with a fork. Keep lifting the couscous occasionally to prevent it sticking. It only takes 2 to 3 minutes to become soft. Place couscous in a large bowl or serving platter, and serve the vegetables on top.
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    Reviews and Ratings
    Global Ratings:
    (80)

    Reviews in English (53)

    by
    39

    This was wonderful!! I did make 2 substitutions, I replaced the egg plant with quartered button mushrooms and the broad bean with green pepper strips. I will definately make this again for a change of pace.  -  01 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    19

    This is a great dish full of flavor. Wonderfully colorful too. I served this with Chicken Breast cubed up. On the side I had Berber Bread and Black Olives. Also served with my Moroccan Mint Tea. Reminds me of my Morocco.  -  30 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    19

    If the vegetables were to be grilled on a regular grill instead of the stove then the recipe would be very good, however I thought the stove top didn’t do it justice.  -  06 May 2002  (Review from Allrecipes USA and Canada)

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