Grilled Vegetables with Couscous and Herb Salad

Name: Grilled Vegetables with Couscous and Herb Salad
Total time: 55 min
Yield: 4
Ingredients: 300 g couscous; 1 lemon; 1 aubergine; 1 zucchini; 1 large red onion; 6 Romano bell peppers; Olive oil; 125 g feta (in brine); 2 sprigs thyme or oregano; 2 teaspoons liquid honey; Extra virgin olive oil; 1 clove garlic; Red wine vinegar; ½ bunch mint (15 g); ½ bunch flat-leaf parsley (15 g); ½ pomegranate; 30 g pistachios (unsalted, shelled)

Recipe by Weber & Jamie Oliver

Aubergine, zucchini, bell peppers and onion cook over direct and indirect heat while lemons and feta caramelise. With pomegranate, pistachios and a smoky bell pepper dressing, it turns into a satisfying summer dish – even without meat.

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Time

55 min

Servings

Difficulty

medium

Preparation

1
Set all burners to medium-high heat and preheat the grill with the lid closed to approx. 260 °C. Then turn off the left-hand burners to create an indirect grilling zone.
2
Put the couscous in a metal bowl with a pinch of salt. Finely grate half of the lemon zest over it and barely cover with boiling water. Cover and leave to swell for 10 minutes, then fluff with a fork.
3
Cut the aubergine and zucchini lengthwise into quarters and place on a board. Salt and leave to sit for 15 minutes.
4
Quarter the onion (unpeeled). Finely grate the remaining lemon zest and set aside, halve the lemon.
5
Grill the lemon halves, onions and bell peppers cut side down on the hot (right) side of the grill for 10 minutes. Then move the onions and lemons to the indirect area and cook with the lid closed for a further 30 minutes until everything is soft. Turn occasionally.
6
Remove the bell peppers from the grill. As soon as they have cooled down slightly, remove the stems and seeds.
7
Lightly brush the aubergines and zucchini with olive oil and grill on the hot right side of the grill for about 10 minutes until golden brown all over. Then also set aside. Remove the onion skins.
8
Set four bell peppers aside. Roughly chop the remaining bell peppers together with the rest of the grilled vegetables.
9
Place the feta on a piece of baking paper in a grill-proof dish and sprinkle with the reserved lemon zest.
10
Pluck the thyme or oregano leaves over it, drizzle with honey and a little olive oil, and grill on the hot right side of the grill for about 10 minutes until the feta is golden brown around the edges.
11
Place the set-aside bell peppers in a blender, purée with 3 tbsp olive oil, peeled garlic, 1 tsp red wine vinegar and some pepper. Add the juice of one of the grilled lemon halves and season with salt & pepper.
12
Finely chop the mint and parsley (reserving a few leaves for garnish) and mix into the couscous along with the chopped vegetables. Drizzle with lemon juice, pour the bell pepper dressing over it and crumble the feta over top.
13
Hold the pomegranate half cut side down and tap the back with a spoon so that the seeds fall out. Sprinkle over the couscous. Garnish with the remaining herbs and coarsely chopped pistachios.

Tip

Salting the aubergine and zucchini before grilling is not an optional step. It draws out excess water and prevents the vegetables from becoming soggy instead of golden brown on the grill. The 15-minute resting time should therefore strictly be observed.

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