Roasted Vegetable Skewers, Grilled Caprese Kabobs, and Garlic Couscous

Yummy, easy, and healthy.

Veggie Skewers
You can always sub in other veggies, and if it is grilling season where you live, try grilling them!

1/2 a medium eggplant, cut into 1/2 inch squares
1 basket of baby portobello mushrooms (white button would work as well)
1 red pepper, seeded and cut into 1 inch squares
1 onion, cut into one inch peices

Using wooden skewers, slide pieces of vegetable onto them in a pattern. Leave at least a 1/2 inch on each side of the skewer. Drizzle with a little olive oil and some salt and pepper.

If grilling, heat grill and add skewers, cooking until vegetables are soft. Avoid charring. If roasting, preheat your oven to 375 and cook on a baking sheet for 15-20 minutes.

You can do these on a grill pan, but they may not cook as evenly, so I suggest sticking to the oven unless you are using a grill with a closeable top.

Grilled Caprese Kabobs

4 oz of fresh mozzarella, cut into 1/2 inch squares
1 pint of grape tomatoes
Olive Oil
Balsamic Vinegar
1 tsp dried basil (dry works better than fresh in this case, because it will stick better and packs in a little more flavor)

Heat a grill pan or counter top grill to medium heat. Using wooden skewers, slide on mozzarella and tomatoes. Drizzle with a little olive oil, vinegar, and the basil. When grill is hot, add skewers and allow to cook for a minute or two, just until cheese begins to melt slightly. Turn over and do the same.

Garlic Couscous

Follow directions on the box for ratios of couscous and water/broth, it may vary between brands and varieties.

Boil water or broth (I suggest broth for this recipe, it adds a little extra flavor). Put couscous in a serving bowl and add 2 minces garlic cloves. Add boiling water or broth and cover with plastic wrap for at least 5 minutes. Fluff couscous with a fork and add salt and pepper to taste.