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Enjoy this recipe from Grilling & Campfire Cooking.
Submitted by: Jo Ann from Gooseberry Patch
1 ear corn, husked
16 spears asparagus, trimmed
16 green onions, trimmed
8 roma tomatoes, halved
1 bulb fennel, thinly sliced
1/2 c. plus 2 to 3 T. olive oil, divided
salt and pepper to taste
1 c. couscous, cooked
6-oz. pkg. spring greens
1/4 c. lemon juice
1 t. Dijon mustard
Garnish: chopped fresh basil, parsley and/or mint
Place all vegetables in a grill basket. Drizzle with 2 to 3 tablespoons oil; season with salt and pepper. Place basket on a grate over high heat. Cook until tender, about 5 to 10 minutes, turning occasionally. Remove grill basket from grill; cool. Slice corn kernels off cob; cut other vegetables into bite-size pieces. Combine all vegetables in a large salad bowl. Add couscous and greens. For Vinaigrette, whisk together remaining olive oil, lemon juice, mustard and salt and pepper to taste. Add desired amount of Vinaigrette to vegetable mixture; toss to mix. Garnish with herbs. Serves 4 to 6. | |
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Place all vegetables in a grill basket. Drizzle with 2 to 3 tablespoons oil; season with salt and pepper. Place basket on a grate over high heat. Cook until tender, about 5 to 10 minutes, turning occasionally. Remove grill basket from grill; cool. Slice corn kernels off cob; cut other vegetables into bite-size pieces. Combine all vegetables in a large salad bowl. Add couscous and greens. For Vinaigrette, whisk together remaining olive oil, lemon juice, mustard and salt and pepper to taste. Add desired amount of Vinaigrette to vegetable mixture; toss to mix. Garnish with herbs. Serves 4 to 6. |
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