Description
Yellow pepper, eggplant, zucchini, carrot, onion, garlic, ginger, a bunch of fresh and dried herbs and a generous splash of extra virgin olive oil make for a beautiful, flavorful and simple dish. The epitome of laid-back summer days.
Ingredients
- FOR THE VEGETABLES:
- ½ Eggplant
- ½ Yellow Pepper
- 1 Small Zucchini
- 2 Small Carrots
- ¼ Onion
- 1 Green Onion
- 1 clove Garlic, Peeled And Minced
- 1 piece (Thumb Size) Ginger, Peeled And Minced
- 1 bunch Parsley (small)
- 1 bunch Thyme, Small
- 1 sprig Rosemary
- 2 leaves Basil
- 1 pinch Salt
- 1 dash Black Pepper
- ¼ cups Vegetable Broth (or Water)
- Olive Oil, For Greasing Pan
- FOR THE COUSCOUS:
- ½ cups Water
- 1 pinch Salt
- 1 Tablespoon Extra Virgin Olive Oil
- ¼ cups Cous Cous
Preparation
1. Dice all of the vegetables and set them aside. Preheat oven to 375°F.
2. Grease a large roasting pan with olive oil, add the diced vegetables, the minced ginger, the minced garlic, the chopped herbs, salt and pepper. Toss to combine.
3. Add the vegetable broth (or just water—that’s what I did) and cook it in the preheated oven at 375°F for about 40 minutes or until caramelized and soft throughout.
4. For the couscous: Bring the water to a boil in a saucepan. Add salt and olive oil and toss in the couscous. Stir and remove from heat.
5. Cover and let it steam for 5 minutes.
6. Uncover and use a fork to fluff the grains of the couscous.
7. Mix couscous with the roasted vegetables. Add more olive oil if needed. Add additional fresh parsley and a slice of lemon to garnish.
8. Serve warm and enjoy!
