It’s 7:00 PM and I still haven’t eaten dinner. For some reason, after posting this recipe from Tiffany, of Picnic Basket Crafts, I find myself wanting to gnaw on my computer screen! This recipe looks absolutely delicious and, if it EVER stops raining here in NE Ohio, I may “have” to make this for my family.
THIS. IS. INCREDIBLE. You are welcome.
I really expected this to be completely Meh. But I am an unapologetic cook. “This is what Mom’s Kitchen has provided for dinner. Eat it or don’t eat it, but next meal comes at 8 am.” Wow was I shocked when BOTH children declared this as the most yummy food they have eaten in a long long time. Dylan even put it on the calender to have for dinner every two weeks!
I made this up completely on the fly. This is why I think we have been brainwashed by the commercial food industry to think we can’t cook and need to eat prepared foods. And kids too… I told Dylan, as he was shoving it enthusiastically down his gullet, that if I put this meal in front of 100 9 year olds, he would be the only one who ate it. His reply? That’s because they are brainwashed. Well then. (-:
Method (literally, I just used what I had on hand. Don’t go out and buy this stuff just for this recipe. Use whatever you have. It will be awesome, I promise):
One big Portobella mushroom, sliced
Make a simple marinade with crushed garlic, balsamic vinegar, olive oil, salt and pepper. Don’t think about it too hard, just pour vinegar and oil, crush garlic, add salt and pepper. You can’t mess this up. Pour over mushroom and stir. Marvel at how quickly the mushroom absorbs the liquid. Make some more of it, because there’s more vegetables to marinade!
2 zucchinis, sliced on the diagonal, to make big pieces
one onion, cut roughly into 8 pieces
12 Brussels sprouts, cut in half. I would have used more of these if I had known the kids would love them so much! Oh man, were they good!
Put those in the bowl with the marinating mushrooms, and pour the extra marinade on top.
Stir often, marinading about 30 minutes.
Heat up the grill.
Put veggies in a grill pan. If you don’t have a grill pan, get one. I think it might be impossible to go veg without one. Unless you don’t like to eat delicious food. Or you don’t mind losing half of your veg through the slats of the grill. The choice is yours.
Grill over high heat for 15 to 20 minutes. I was surprised at how long this took. Don’t burn the veggies, but let them get good and soft/charred/amazing.
Start the cous cous. Put 1 1/2 cups of veggie broth in a pot, and bring to a boil. Add 1 cup of large grain whole wheat cous cous, lower heat and simmer for 8 to 10 minutes.
Meanwhile. Keep stirring the veggies on the grill. When the veggies were just about done, I put an old pot on the grill and poured in 1 can of diced tomatoes with spices, and the remains of the marinade from the veggies. Heat that up, and add the veggies, and heat it all through while the cous cous finishes off.
Plate by putting a bit of cous cous on a plate, and topping with heavenly grilled veg. Prepare for accolades.
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