Summer sure has been flying by and I have been enjoying it, which is why I haven't posted since the beginning of this month. Spending time with friends, family and taking a camera class has been consuming my time but I am happy that my time is spent with the people I love.
Tonight, I wanted to throw together a meal for my husband for when he got home from driving many hours. I made grilled eggplant and zucchini over couscous and marinara sauce. On the side were balsamic baked green beans.
Grilled Eggplant and Zucchini over Marinara Couscous
1 Medium Zucchini
1/3 c Couscous (or 1 cup of whole wheat elbow noodles....Joe wasn't feelin' the couscous)
Trader Joe's Tomato Basil Marinara
Red Pepper Flakes
Slice zucchini at an angle into 1/2" slices. Slice eggplant also at an angle into 3/4" slices. Brush one side liberally with olive oil. Place olive oil sides on the grill (medium heat) and brush the other side liberally with oil. Zucchini should cook 3-4 minutes before turning; eggplant 5-7 minutes. I just look for dark grill lines and juices dripping.
For the couscous (sorry, I don't have a picture!) I cooked according to the package. Instead of water, butter and salt, boil 1 c vegetable broth in a small saucepan. Remove the pan from the heat and add 1 c couscous. Stir evenly, cover and let sit for 5 minutes.
While the couscous was cooking, I made Balsamic Baked Green Beans. Delicious flavor and a great way to get the greens in! I would attempt this on the grill in tin foil next time around.
Balsamic Baked Green Beans
Modified from Ohsheglows.com
2-3 c Fresh Green Beans, ends removed
2 tsp Olive Oil
1 T Apple Cider Vinegar
1 T Balsamic Vinegar
1/4 t Salt
Pinch of Ground Black Pepper
Preheat oven to 400 degrees. Combine all ingredients (except beans) in small bowl; whisk together. Put green beans onto baking sheet. Apply oil mixture and massage into green beans with your hands. Bake for 23-25 minutes, or until starting to brown.
Sorry about the awkward angle....still learning how to use the camera =). These are the green beans when finished!! Yum Yum!
Next, I added Meatless Meatballs to a frying pan with sliced mushrooms and one clove of garlic. Add garlic towards end, about 5 minutes, to enhance flavor.
When the meatballs are thoroughly heated, I added the eggplant and zucchini, couscous (or elbow macaroni), about 1 tsp of oregano, 1/2 tsp of red pepper flakes, 1/2 tsp garlic powder and a pinch of salt. These are estimates...I don't measure these ingredients because I love strong flavor!
Again, learning how to use the camera. The top is the couscous and the bottom is the elbow macaroni. Joe gobbled this meal up! I didn't hear him when I was in the other room.....concerned he didn't like it. He loved it! And so did I! Definitely a meal that will be made again.
It is that time.....time to get ready for another work day. Hopefully I will be posting sooner than later.