Grilled Summer Veggies and Couscous

I bought a ton of fresh summer vegetables this week so that I would be forced to eat light and healthy. This side dish is so colorful and so tasty, it doesn't feel like you are eating just plain ol' veggies. It's a new twist that I will be whipping up more often! You can either grill these indoors on your stove top grill or outside for a smokier flavor.

Dressing/Marinade:

1/2 cup balsamic vinegar
3/4 cup olive oil
1 tsp of Dijon mustard
Salt and pepper to taste

Mix all ingredients together and separate into two bowls. One should be large enough to toss the veggies in. The other bowl can be small, it will be the dressing you toss throughout the whole dish before serving.

Vegetable Mix:

1/2 large zucchini sliced into 1/4 inch slices or one whole small zucchini cut the same.
1/2 red bell pepper
1/2 yellow bell pepper
1/2 bundle of asparagus (about 8 spears) ends cut off.
1 tomato quartered and pulp removed.

Toss all vegetables in the marinade and place on the grill. You will cut them slightly smaller after you cook them but you want them to be large enough so that they do not fall through your grill rack. Once the veggies become softened and have a good amount of grill marks on them, remove them from the grill and let them cool down before you cut them. Place them back into their large bowl.

Couscous:

1 cup Israeli couscous (this is much larger pearl than regular couscous)
1/2 cup chicken stock
1/2 cup water
Salt

Put all ingredients into a small saucepan. Bring to a boil then reduce heat and let simmer for about 10 min or until cooked through. If you have water left over drain the couscous, if not just toss in with the cooked and cut veggies. Pour the remaining dressing over the couscous and veggies and toss in some feta cheese and flat leaf parsley for extra flavor.

This is an excellent way to utilize the fresh and colorful veggies of summer.

What a Peach!

I am well aware of the fact that I have not blogged since I was 24. What have I been up to? Well, I have been cooking just the same, but have been the laziest bum in the universe past that point. I have lost track of dates and time as summer has swiftly moved into my life for the first time in 3 years. I do have plenty of recipes to share with you now that I have resurfaced from my June coma. This one in particular, had to be the first since it was just so darn good. Think coffee cake with a summer face-lift. It's the same cinnamon-sugar compound you are all comfy with but I added sliced peaches which took this morning favorite to a new dimension. This would be great with any fruit I think. The sour cream kept it moist and fluffy. I left a small portion without the pecans just in case the hubby wasn't in the mood for nuts. Here's what I did:

Ingredients

* 1/4 pound (1 stick) unsalted butter, at room temperature
* 1 1/2 cups sugar, divided
* 2 extra-large eggs, at room temperature
* 1 cup sour cream, at room temperature
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon kosher salt
* 1 teaspoon ground cinnamon
* 3 large, ripe peaches, peeled, pitted, and sliced
* 1/2 cup chopped pecans

Directions

* You can leave the butter and the eggs out the night before so they are ready for you in the morning.

Preheat the oven to 350 degrees F. Grease a 9-inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. This could be served with vanilla ice cream for dessert or breakfast with a fresh cup of coffee. :)