Ingredients
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1 lb courgette, cut into chunky batons
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1 large red onion, cut into 8 wedges
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12 garlic cloves, in their skins
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10 basil leaves, torn roughly
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1 sprig chopped fresh parsley
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4 -6 tablespoons olive oil
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1 red pepper, grilled, skinned, quartered and de-seeded
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4 field mushrooms, sliced
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15 -20 black olives, pitted
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8 ounces couscous
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1/4 pint olive oil
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2 lemons, juice and zest of
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1 yellow pepper, de-seeded and chopped finely
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4 spring onions, chopped finely
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4 -6 tablespoons chopped of fresh mint
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1 pint water, boiled
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1 yellow pepper, grilled, skinned, quartered and de-seeded
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1 large aubergine, cut into chunky batons
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Instructions
- Roasted vegetables:
- Put the prepared aubergine, courgettes, onion and garlic into a large bowl with the basil and rosemary. Sprinkle with half the olive oil and toss well. Leave to stand at room temperature for 3 - 4 hours.
- Pre-heat the oven to 220c/425F/gas 7.
- Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil.
- Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss.
- Return to the oven and roast for a further 10 - 15 minutes until the vegetables are tender, turning once more before the end of the cooking time.
- Minted Couscous:
- Put the couscous into a large bowl, and pour the boiling water over it. Stir for a couple of minutes until the water has absorbed and the couscous is tender, about 6 - 7 minutes.
- Add the olive oil, lemon juice and zest, and mix them in thoroughly.
- Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables.