Minted Couscous with Roasted Vegetables

By Mike_67

Ingredients

• 1 red pepper, grilled, skinned, quartered & seeded
• 1 yellow pepper, grilled, skinned, quartered & seeded
• 1 large eggplant, cut into chunky batons
• 2 large zucchini, cut into chunky batons
• 1 large red onion, cut into 8 wedges
• 20 cloves garlic, skin removed
• 10 basil leaves, torn roughly
• 1 sprig freshly chopped rosemary
• 3 tablespoons olive oil
• 12 ounces whole Golden mushrooms, quartered
• 20 pitted black olives

Details

Servings 4

Preparation

Step 1

Put the prepared eggplant, zucchini, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with the olive oil and toss well. Leave to stand at room temperature for one hour.

Preheat the oven to 4250F. Spread the vegetables on a baking tray in a single layer. Roast for 15 minutes, then add the peppers, mushrooms and olives; toss together. Return to the oven and roast for another 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.

Serve with Minted Couscous.