Broiled vegetables with couscous

I have had more bad cooking experiences lately than I care to remember, even though I have dutifully described most of them in this blog. In an attempt to rebalance my cooking karma, I browsed epicurious.com for a recipe that would use mushrooms, red bell peppers and zucchinis, since I had gotten the peppers on sale awhile ago. I came up with this recipe, which I diligently printed out.

Later I realized, surprise, that I don't have a broiling pan. This isn't as big a deal as, say, wanting to make muffins and not having a muffin pan. I realized I would have to suck it up and risk Alzheimer's disease by covering some cake pans with foil, into which I had cut slashes.



Ok, so I didn't really follow the recipe at all. I don't have balsamic vinegar, since my last bottle met an untimely death in the trunk of my car when I hit an invisble speed bump. I used red wine vinegar instead, was too lazy to go to the store to get Iranian couscous or mint, didn't put in any summer squash (it's February), added some chicken sauteed in garlic and... didn't read the instructions carefully enough to know to reserve half of the marinade to pour over the cooked couscous. It still managed to be tasty. Recipes are meant for some improvisation, right?