1 cucumber diced seedless for garnish ( 1 cup cut into 1/4-inch pieces, plus cucumber slices )
2 medium eggplants ends trimmed sliced into 1/4-inch-thick rounds
2 cups basil leaves fresh packed
2 garlic cloves
0.5 cup juice of lemon fresh
0.3 cup olive oil
0.3 cup olive oil extra-virgin
0.5 cup olive oil extra-virgin
0.3 cup parmesan freshly grated
0.3 cup yogurt plain
8 plum tomatoes diced seeded for garnish ( 1 cup cut into 1/4-inch dice, plus tomato slices )
1 large bell pepper red cored seeded quartered
0.5 teaspoon salt
6 servings salt and pepper
0.8 cup scallion finely chopped
0.5 cup walnuts
1 cup water
2 medium baby squash yellow ends trimmed sliced lengthwise into 1/4-inch-thick pieces
3 medium zucchini ends trimmed sliced lengthwise into 1/4-inch-thick pieces
Equipment
bowl
frying pan
baking sheet
sauce pan
grill pan
Directions
Preheat grill pan.
Combine olive oil with salt and pepper.
Peel the outer slices of the eggplant and zucchini.
Lay the vegetables on a large baking sheet and brush with olive oil.
Place vegetables on grill pan, turning just once, until everything is marked with dark stripes, about 10 minutes.
When done transfer to a large platter.
Serving suggestions: Couscous Salad and Pesto with Yogurt, recipes follow.
In a saucepan combine the broth, water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan.
In a very large bowl stir together the cucumber pieces, tomato dice, scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt, to taste, and let the mixture stand for 15 minutes.
Add the couscous, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.
Serve the salad garnished with cucumber and tomato slices.
