One-pot meals that combine a pasta green and veggies are my favorite, and now that the weather is finally starting to feel like spring around here, I’m excited for grilling season and the simplicity it brings. As a vegetarian, people often ask me what my favorite recipes are, and this is one of our “go-to” recipes because it’s quick, easy, and satisfying…especially if you’re thinking about moving toward plant-based meals to be health conscious. As a society we often see too much focus on what “might” cause disease, and not enough focus on how disease can be prevented. The best way to implement change for your family is through the combined efforts of parents or caregivers, and other family members or community members who also stand to benefit. Grassroots, community-driven collaboration is usually the most effective way to be successful in your journey toward more healthful eating to prevent disease.
The combination of mediterranean inspired flavors and creamy cheese will make this dish a favorite for the whole family. I would recommend using bread cheese for this recipe, as most other cheeses are too soft to actually “grill”. Any by “grill” what I mean is “pan fry” you don’t want to literally put this cheese directly on your hot outdoor grill. Use an indoor grill or a frying pan. Put your vegetables on the outdoor grill while you sear the cheese inside, and everything from start to finish in this recipe only takes about 20 minutes.
1/2 cup couscous, prepare according to package directions
1 pint grape tomatoes
2 zucchini, sliced for grilling
1 medium red onion, sliced for grilling
balsamic vinegar, sprinkle on vegetables before grilling
montreal steak spice (sprinkle on cheese as desired)
basil for garnish
While the couscous is cooking, grill or broil the chopped vegetables. Sprinkle montreal steak spice on the bread cheese and saute for about 2 minutes per side over medium high heat.