Roasted Vegetable Couscous

(Substitute with rice if you have gluten-free guests)

(Serves: 6)

3 Vine-Ripened Tomatoes

2 Medium Sized Zucchinis

1 Bell Pepper

1 Red Onion

3 Cloves of Garlic (Whole)

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to Taste

1.5 Cups of Couscous (or substitute rice for gluten-free option)

2 ¼ Cup Vegetable Broth (do not use if using rice)

½ Bunch of Flat-Leaf (Italian) Parsley

Optional:

Crushed walnuts to garnish

Dehydrated blueberries to garnish

Preheat your oven to 400ºF.
Wash and chop the tomatoes, zucchinis, bell pepper, and onion into 1 - 1.5-inch pieces.
Combine vegetables with whole garlic cloves and toss them in olive oil.
Spread oil-tossed vegetables and garlic onto a baking sheet, ensuring they are evenly spread in one layer.
Sprinkle a pinch of salt and pepper over the vegetables.
Put vegetables in the oven and bake for about 30-45 minutes, stirring every 10-15 minutes. They are ready when wrinkled and browned on the edges.
While the vegetables are roasting, cook the couscous (or rice) according to the instructions on the packaging, using the vegetable broth (or water for rice). (Once cooked and fluffed, a dollop of butter mixed in could add a nice boost of flavor!)
When vegetables are done, separate the garlic cloves, chop them, and mix the vegetables and garlic with the couscous (or rice). (Vegetables can also be placed on top.)
Chop the parsley and use it to garnish. (Garnish with walnuts and dehydrated blueberries, if using.)
Finish with salt and pepper to taste.

Connection Dinner Recipe