Roasted Vegtables with Basil Pesto Couscous

Many times in the middle of the week we still have a lot of veggies in the fridge, and don't feel like cooking up a storm. The easiest thing to do with them is cover them in salt, pepper, olive oil and roast them! The great thing is almost every vegetable taste great roasted, from tomatoes to zucchini and eggplants, to onions and even mushrooms. The couscous is simple since we just use the boxed kind, add water and fluff! Sometimes we will add frozen broccoli, pine nuts or pesto to make it interesting.

Roasted Vegetables with Couscous

Ingredients

Assortment of vegetables- we used 1 zucchini, 1/2 eggplant, 1/2 red onion, 1 large tomato, 1/2 white onion all chopped into large pieces (about 1 to 1.5")

Salt and Fresh Cracked Pepper to taste

Olive Oil

Preheated oven to 400 degrees

What we did:

1. Cut all veggies and place in single layer in baking sheet

2. Drizzle with olive oil (about 2 or 3 tablespoons)

3. Sprinkle with Salt and Pepper

4. Place in middle rack of oven for 20 minutes until edges are brown

5. Flip veggies and put back in oven for 10-20 more minutes until edges darken and char slightly

6. While veggies are in oven follow couscous direction on box, and keep covered until ready to serve (if adding frozen broccoli add as soon as water boils, if adding pine nuts add when your fluffing couscous)

7. Serve roasted veggies hot alongside couscous - we like ours with a dallop of basil peso!

WDWD??

2004 Valserrano Crianza Rioja

Aged 16-18 months in French and American oak. A very fruit forward wine that has been one of our favorites this summer and at $18 a great value.