1. Roasted vegetables: 2. 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. 3. Pre-heat the oven to 220c/425F/gas 7. 4. Spread the vegetables onto a baking tray or trays, in a single layer, and drizzle with the remaining olive oil. 5. Roast for 15 minutes, then add the peppers, mushrooms and olives, and toss. 6. 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. 7. Minted Couscous: 8. 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. 9. Add the olive oil, lemon juice and zest, and mix them in thoroughly. 10. Stir in the chopped pepper, spring onions and mint. Season with salt and pepper, and serve with the roasted vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
