When I hear the words “mixed grill” it brings to mind a “meat-fest” of steak, chicken and maybe even seafood. Although that might make it a “surf and turf” which is a whole other subject and therefore a whole other posting. And what about the sometimes used “bull and claws?”
okay, I digress.
Anyway mixed grill in my house means lots of different veggies on the grill! (and some meat too – sorry mom.)
The trick to really good veggies on the grill is to oil the grill or grill basket really well so the veggies sizzle when they hit the preheated surface and don’t stick. The other trick is to not walk away for too long or they can quickly go from crisp-soft, grill-marked wonders to black charcoal.
Last night I walked away for just a tiny bit too long. They didn’t quite get to charcoal stage but dangerously close. Same with the sweet Italian sausage alongside the veggies.
For a side dish I doctored up some couscous and I am particularly proud of the result. Here is what I did…
I rough-chopped 3 tomatoes from the garden and threw them in the pan with 2 tablespoons EVOO, salt and pepper. Then I let that kinda simmer on med for 10 mins or so – the tomatoes just kind of started to break down a smidge. Add the cup of water that the box of couscous called for – normally it calls for 1 1/4 cups of water but I figured the juicy tomatoes created a quarter cup worth of liquid. Throw in 1 can of large black pitted olives minus the many that were eaten as soon as the can was opened. Add a tiny amount of the delicious salty brine too! Put the lid on things and turn off the heat as you would normally would with couscous. After the right amount of time, (for me it was when the grilled stuff was ready) fluff with a fork and toss in some fresh chopped basil from the garden.