Garden Party Recipe

Prep vegetables

Wash all vegetables. Slice zucchini and yellow squash lengthwise into 1/4-inch thick planks. Cut eggplant into 1/2-inch rounds, slice red onion into 1/2-inch rounds and separate into rings. Core and seed red bell peppers, cut into large flat pieces suitable for grilling.

Make marinade

In a large bowl whisk together 4 tbs olive oil, 2 tbs fresh lemon juice, chopped parsley, chopped basil, thyme leaves, minced garlic (fine), 1 tsp sea salt and 1 tsp black pepper until combined.

Marinate

Add prepared vegetables to the bowl and toss gently to coat. Let marinate at room temperature for 15-20 minutes (or up to 1 hour in the fridge).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grill grates lightly. Arrange vegetables in a single layer and grill 3-5 minutes per side for zucchini/squash and onion rings, 5-7 minutes per side for eggplant and bell pepper, until char marks appear and vegetables are tender but not mushy. Transfer grilled vegetables to a platter and keep warm.

After grilling, brush any remaining marinade over vegetables and sprinkle with a small pinch of additional chopped parsley if desired.

Cook couscous

Bring 1.5 cups vegetable broth and 1 tbs olive oil to a simmer in a small pot. Stir in 1.5 cups couscous and 1/2 tsp salt, remove from heat, cover and let sit for 5 minutes (follow package directions if different).

Fluff and season

Uncover and fluff couscous with a fork. Stir in lemon zest, chopped fresh mint, chopped chives, and 1/4 tsp black pepper. Taste and adjust seasoning if needed. Keep warm until serving.

Prepare salad components

Slice cucumber into half-moons, halve cherry tomatoes, thinly slice radishes. Place mixed greens in a large bowl and add cucumber, tomatoes and radishes.

Make vinaigrette

In a small jar or bowl whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified.

Toss salad with dressing just before serving and top with crumbled feta if using.

Combine 1 cup plain Greek yogurt, finely chopped fresh mint, 1/2 tsp lemon zest, 1 tbs lemon juice, minced garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Mix until smooth. Chill for at least 15 minutes to let flavors meld.

Toast pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-4 minutes. Watch carefully to avoid burning.

To serve: Spoon warm couscous onto the center of a serving platter or individual plates. Arrange grilled vegetables attractively on top and to the side. Drizzle some minted yogurt sauce over vegetables or serve it on the side. Scatter toasted pine nuts and microgreens or extra herbs over the top. Serve salad family-style alongside with extra lemon wedges.