Vegetables are tossed in a flavorful olive oil, roasted until caramelized and tossed with couscous. An easy, healthy and flavor-packed side dish that everyone will love.
Course Side Dishes
Keyword bell pepper, crimini, mushrooms, tomatoes, yellow squash. red onion, zucchini
Prep Time 10mins
Cook Time 25mins
Total Time 35mins
Author Laurie McNamara
1smallzucchinihalved lengthwise and sliced 1/2 an inch moons
1smallyellow squashhalved lengthwise and sliced into 1/2 inch moons
1mediumorange bell pepperseeded and chopped
1cupsun gold tomatoes
Preheat your oven to 500°.
On an aluminum sheet pan, drizzle four tablespoons of the olive oil over the prepared vegetables. Spread them out evenly, b careful not to over crowd the pan. If each vegetable doesn't have its own space on the sheet pan, then divide them among two pans.
Season with a couple heavy pinches of kosher salt and then pop the vegetables into your preheated oven for 20-25 minutes, rotating the pan halfway through to ensure even roasting.
Once the vegetables are golden and caramelized, remove them from the oven and sprinkle with black pepper.
Meanwhile, in a medium sauce pan bring one cup of water and the remaining tablespoon of Mediterranean Olive Oil to a boil. Once the water is at a rolling boil, remove the pan from the heat and add in the cup of couscous and a ½ teaspoon of kosher salt. Stir, cover and let sit for 10 minutes.
Once the couscous is done, fluff with a fork and toss it along with the roasted vegetables in a large bowl.