Roasted Vegetables with Pinenuts

Serves 4
Calories: ?? kcal/serving

Leiths Vegetarian Bible, pg 219

Really tasty dish, suitable for vegans.  This provides a generous portion of couscous, but any leftover cousacous makes a great base for a salad.

Ingredients

2 large potatoes
2 medium red onions
3 courgettes
2 red peppers
4 sprigs fresh thyme
olive oil
4 tomatoes, halved
2 oz pinenuts

For the couscous

200g couscous
300ml boiling water
 ½ vegetable stock cube
1 tsp ground turmeric
 ½ tsp ground cinnamon
½ lemon, zest & juice
½ tbsp olive oil
1 tbsp fresh herbs, chopped (basil, mint, and coriander all work well)

Method

  1. Cut each of the potatoes into 8 pieces. Microwave for 5 mins on full power to part cook.

  2. Preheat the oven to 190°C (170° fan oven)

  3. Cut the onions into eight wedges. Halve the courgettes lengthways and cut each into two/three pieces.  Peel, de-seed, and cut the peppers into 4 lengthways.

  4. Put the vegetables and potatoes into a roasting tin.  Sprinkle with thyme leaves.  Pour on a little oil, and mix to ensure the vegetables are evenly coated.

  5. Bake for 20 mins  turning half way through (10 mins fan oven).  Add the tomatoes and pinenuts, and return to the oven for a further 15 mins, until the vegetables are well cooked and charred at the edges.

  6. Meanwhile. put the couscous in a large bowl with the turmeric and cinnamon. Mix the stock cube into 600ml boiling water, and pour over the couscous.

  7. Fluff up the couscous with a fork, and stir through the lemon juice and zest, olive oil and herbs.

  8. Serve the vegetables on a bed of couscous.

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