Salad

• 1 medium eggplant
• 2 zucchini
• 2 medium onions
• 2 green peppers
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 cups couscous
• 2 cups hot chicken broth
• 4 oz feta cheese, crumbled
• 1/2 cup BICK'S Garden Medley Relish
• 1/3 cup tomato vinaigrette (see recipe below)
• Salt & pepper to taste

Directions:

Vinaigrette:

ROAST tomato with roasted vegetables for salad. Cut tomato in half; place in small oven-proof dish. Drizzle with a little olive oil.

Sprinkle with salt and pepper.

Bake at 475°F (240°C) for 15 minutes, or until soft.

Remove skin and seeds. Put pulp in food processor with remaining ingredients.

Process until smooth. Set aside.

Salad:

Cut vegetables into chunks. TOSS vegetables and garlic with olive oil in large roast pan. Season lightly with salt and pepper.

BAKE at 475°F (240°C) for about 20 minutes, turning occasionally, just until tender-crisp.

COMBINE couscous and hot broth. Let stand 5 minutes.

Fluff grains with a fork. Combine vegetables, couscous, cheese, relish and vinaigrette. Mix well. Season to taste.

Tip:

Vegetables can be grilled on the barbeque about 10 minutes on each side, or until lightly browned. Cut into slices for grilling then chop after.

Preparation Time: 25 minutes

Baking Time: 25 minutes