Recipe for Early Autumn Roasted Vegetables with Couscous 
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Yield:
4
Ingredients:
Amount Ingredient
1 sm to medium eggplant cut 1 1/2" wedges
3 sm zucchini cut 1 1/2" chunks
Salt as needed
2 med onions each cut 4 wedges
2 med carrots - (to 3) cut 1" pieces
4 x sun-dried tomatoes (not packed in oil)
3 sm pattypan squash cut large chunks
1 x red bell pepper cored, seeded,
and cut into large chunks
6 oz green beans trimmed, and
cut into thirds
3 lrg celery stalk with leaves cut 1" pieces
6 lrg garlic cloves
3 med ripe tomatoes cut 1" pieces
3 tbl extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
1/2 cup basil leaves - (packed), chopped
(or 1 tspn dried basil)
1 tbl fresh rosemary chopped
(or 1 teaspoon dried rosemary)
1 tbl fresh thyme chopped
(or 1 teaspoon dried thyme)
----------------- COUSCOUS ----------------
1/2 tsp crumbled saffron threads
1/2 cup water
1/2 cup chicken broth
2 tbl olive oil
1 cup couscous
1/4 cup currants or raisins
Instructions:
Instructions: Preheat oven to 450 degrees.

In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes.

In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil. Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.

Place in a preheated oven. Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender. Serve hot or cold, garnish with fresh chopped herbs

Couscous: Crumble saffron in a small dish with 1/2 cup of water to dissolve. In a saucepan bring chicken broth to a boil. Add saffron in water and oil, heat for 1 minute. Stir in couscous, currants or raisins, and almonds remove from heat. Cover and let stand for 5 minutes. Fluff the couscous with a fork before serving.

This recipe yields 4 to 6 servings.

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