Podcast
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Vegan Recipes 
Basil Roasted Vegetables Over Couscous
A vibrant and healthy Mediterranean-inspired dish featuring garden-fresh vegetables tossed in a zesty basil-garlic dressing, roasted to perfection and served over fluffy couscous.
Simple Tasty Recipes
Ingredients for 4 Servings
-
1/4 cup
-
2 tablespoons
-
1 tablespoon
-
1/4 teaspoon
-
2 cloves
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2
-
1
-
1
-
1
-
1 cup
-
3 cups
Time
Goes Great with
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together the minced basil, lemon juice, olive oil, salt, and minced garlic to create a fragrant marinade.
- Add the prepared zucchini, bell peppers, red onion wedges, and mushrooms to the bowl. Toss everything thoroughly until all vegetables are evenly coated with the herb mixture.
- Spread the vegetables in a single, even layer on a large, shallow roasting pan or baking sheet to ensure they roast rather than steam.
- Bake in the preheated oven for 25 to 30 minutes. Be sure to stir the vegetables halfway through the cooking process (about every 10 minutes) to achieve uniform caramelization.
- Once the vegetables are tender and slightly charred at the edges, remove from the oven and spoon immediately over warm, fluffy couscous. Garnish with fresh basil sprigs if desired.
Notes:
- Uniformity: Cut your vegetables into consistent 1-inch sizes to ensure they cook evenly.
- Couscous Tip: For extra flavor, cook your couscous in vegetable broth instead of water.
- Serving Suggestion: Add a dollop of hummus or a sprinkle of toasted pine nuts for added protein and texture.
- Crispy Veggies: Avoid overcrowding the roasting pan; use two pans if necessary to ensure the vegetables brown properly rather than steaming in their own juices.
Goes Great with
15 mins
