PREP: 25 minutes MARINATE: 1 hour GRILL: 10 minutes MAKES 4 servings
3 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons snipped fresh oregano
2 tablespoons Dijon-style mustard
1 teaspoon snipped fresh rosemary
4 cloves garlic, minced
1⁄2 teaspoon coarse salt
1 medium eggplant, cut into 1-inch pieces
2 medium zucchini, cut into 1⁄2 -inch slices
1 large red onion, cut into wedges,* or 1 cup small red boiling onions, halved
8 green onions, cut into 4-inch pieces (optional)
2 cups hot cooked couscous
1 For marinade, in a large bowl whisk together oil, vinegar, oregano, mustard, rosemary, garlic, and salt. Add eggplant, zucchini, red onion, and, if desired, green onions; toss to coat. Cover and marinade in the refrigerator for 1 to 2 hours.
2 On eight 10-inch metal skewers alternately thread the eggplant, zucchini, red onion, and, if using, green onion, leaving 1⁄4 inch between pieces.
3 For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium heat for 10 to 12 minutes or until vegetables are tender and lightly brown, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover; grill as above.) Serve with hot cooked couscous.
PER SERVING: 265 cal., 11 g total fat (2 g sat. fat), 0 mg chol., 402 mg sodium, 36 g carb., 8 g fiber, 6 g pro.
*tip
To keep onion wedges from falling apart, do not trim root end.
