Ingredients

4 portabella mushrooms
2 yellow squash
2 zucchini
2 red bell peppers
1 carton red grape tomatoes
1/2 pound Japanese eggplant
1 1/2 ounces basil, finely chopped
2 cloves garlic, minced
1/2 cup olive oil
8 bamboo skewers

Couscous:
1/2 pound broccoli, chopped
2 1/2 cups Israeli couscous
2 1/2 cups pine nuts
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 cup Kalamata olives, pitted
2 1/2 cups feta cheese
Italian parsley, chopped
Salt and pepper to taste

Directions

For the brochettes, cut vegetables in 1-inch squares. Alternate the vegetables on each skewer. Marinate brochettes in olive oil with finely chopped basil and garlic for at least 30 minutes before grilling. Grill brochettes for a few minutes on each side. For the couscous, steam chopped broccoli until tender-crisp. Cook couscous according to package directions. Combine broccoli, couscous and remaining ingredients. Add salt and pepper to taste.