January 14, 2009
“Let me see your Grill”- Grilled Vegetables with Israeli Couscous and Tofu One of my favorite pieces of cookware in the kitchen is my grill pan.  I remember when I first bought it, my dad said, “That’s not going to give you the grill marks you’re looking for, you wasted your money”.  Well, obviously my dad was wrong and he LOVES using the grill pan.  Since I haven’t used the grill pan in quite some time, I thought it was ‘bout time to get grillin’ again. What you need: Israeli Couscous Frozen chopped onions or 1/2 small white onion Garlic Salt Zucchini sliced Eggplant sliced Red Peppers Red onion sliced Tofu (I used Pete’s Tofu 2 Go Thai Tango flavor) 1/2 cup Balsamic Vinegar 1 tbsp Sugar Onion powder Black pepper PAM 1. Cook couscous according to package instructions.  Flavor with chopped white onions (I used frozen onions to save time) and garic salt and black pepper.  Set aside. 2. Slice all of the veggies and set aside.  Heat grill pan on medium heat and spray pan with PAM or lightly grease with olive oil. 3. In a small bowl combine 3/4 cup balsamic vinegar, 1 tbsp sugar, 1/2 tsp garlic salt, 1/2 tsp onion powder, dash black pepper.  In a shallow dish, lay the portabello mushrooms and cover with balsamic mixture .  Allow to marinate while the other veggies cook. Turn the mushrooms every now and then to ensure that the flavor covers the entire mushroom. 4. Grill the veggies until distinct grill marks appear on the vegetables.  I suggest to leave the onions on the grill the entire time.  I also suggest to cook the zucchini, then the eggplant because the zucchini will take longer to cook. 5. Once the veggies have cooked, then add the mushrooms and tofu to the grill pan.  Keep a eye on the mushrooms, because you do not want a burnt balsamic flavor on your ‘shrooms. *You can use any veggies to substitute the ones that I used.  **Grilled vegetables can even be used as a great appetizer at a party, serve them either hot or cold.

“Let me see your Grill”- Grilled Vegetables with Israeli Couscous and Tofu

One of my favorite pieces of cookware in the kitchen is my grill pan.  I remember when I first bought it, my dad said, “That’s not going to give you the grill marks you’re looking for, you wasted your money”.  Well, obviously my dad was wrong and he LOVES using the grill pan. 

Since I haven’t used the grill pan in quite some time, I thought it was ‘bout time to get grillin’ again.

What you need:

Israeli Couscous

Frozen chopped onions or 1/2 small white onion

Garlic Salt

Zucchini sliced

Eggplant sliced

Red Peppers

Red onion sliced

Tofu (I used Pete’s Tofu 2 Go Thai Tango flavor)

1/2 cup Balsamic Vinegar

1 tbsp Sugar

Onion powder

Black pepper

PAM

1. Cook couscous according to package instructions.  Flavor with chopped white onions (I used frozen onions to save time) and garic salt and black pepper.  Set aside.

2. Slice all of the veggies and set aside.  Heat grill pan on medium heat and spray pan with PAM or lightly grease with olive oil.

3. In a small bowl combine 3/4 cup balsamic vinegar, 1 tbsp sugar, 1/2 tsp garlic salt, 1/2 tsp onion powder, dash black pepper.  In a shallow dish, lay the portabello mushrooms and cover with balsamic mixture .  Allow to marinate while the other veggies cook. Turn the mushrooms every now and then to ensure that the flavor covers the entire mushroom.

4. Grill the veggies until distinct grill marks appear on the vegetables.  I suggest to leave the onions on the grill the entire time.  I also suggest to cook the zucchini, then the eggplant because the zucchini will take longer to cook.

5. Once the veggies have cooked, then add the mushrooms and tofu to the grill pan.  Keep a eye on the mushrooms, because you do not want a burnt balsamic flavor on your ‘shrooms.

*You can use any veggies to substitute the ones that I used. 

**Grilled vegetables can even be used as a great appetizer at a party, serve them either hot or cold.

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