Israeli couscous (ptitim) with grilled ratatouille, mozzarella and French dressing

Ingredients:

• 2 cups Israeli whole-wheat couscous (ptitim)
• 0.5 cup balsamic vinegar
• 3/4 cup olive oil
• 1 eggplant, cut in half lengthwise
• 1 zucchini, sliced ​​lengthwise into 0.5 cm thick pieces.
• 1 red bell pepper, stemmed and seeded, cut into 4 pieces
• 1 yellow bell pepper, stemmed and seeded, cut into 4 pieces
• 1 zucchini, sliced ​​lengthwise into 0.5cm thick pieces.
• 250 g cherry tomatoes, halved
• 1/4 cup torn basil leaves
• 2 tablespoons oregano leaves
• 450 g mozzarella, thinly sliced
• 1/4 cup parsley leaves

Preparation:

1. In a medium bowl, combine the vinegar with a pinch of salt and pepper. Slowly whisk in the olive oil. Place the eggplant, zucchini, peppers, and squash in a large, shallow casserole, drizzle with the dressing, and let marinate for 30 minutes at room temperature.
2. Bring a large saucepan of water to a boil, add 2 tablespoons of salt and the couscous. Cook until al dente, about 8 minutes. Then drain and rinse under cool running water. Transfer the couscous to a bowl.
3. Preheat grill to medium-high heat.
   
   Remove the vegetables from the marinade, season with salt and pepper, and grill for 2-3 minutes per side. Transfer them to a cutting board and chop coarsely.
4. Add grilled vegetables, tomatoes, basil, and oregano to the couscous. Drizzle with the remaining vinaigrette, season with salt and pepper, and toss to combine. Top with mozzarella and sprinkle with parsley leaves.