For the Salad
- 1/2 pound medium asparagus spears cut into one inch pieces
- 1/2 pound zucchini cut into one inch pieces
- 1/2 pound yellow squash cut into one inch pieces
- 1/2 pound peeled eggplant cut into one inch pieces
- 1 large sweet red bell pepper cut into one inch pieces
- 1/4 cup red onion sliced thin
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1 tablespoon Greek or Mediterranean dried oregano
- 1 teaspoon garlic powder
- 1/2 cup pitted and sliced Kalamata olives
- 2 tablespoons chopped fresh basil
- 2 tablespoons drained capers
- 1/4 teaspoon freshly ground black pepper
- 1/2 pound Israeli couscous
- 2 teaspoons salt
- Vinaigrette, see below
- 1/2 cup crumbled feta cheese (optional)
For the Vinaigrette
- 1 tablespoon minced shallots
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons balsamic vinegar
- 2 teaspoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil