Couscous with Roasted Summer Vegetables

I love roasting vegetables-- it's probably one of my favorite ways of preparing them!  Using whatever is in season, I will toss in olive oil and add some herbs or spices and bake in the oven on high heat, 400-425 degrees and instantly have succulent, flavorful vegetables that my husband and I gobble up!  I have even roasted broccoli, and it's incredible!  The high temperature cause the veggie's natural sugars to be released and caramelize for almost a crispy-like edge. 

In the summer I mostly use yellow squash and zucchini while sometimes (like this time) adding  tomato, bell pepper and onion.  In winter, I tend more towards root vegetables: carrots, parsnips and potatoes or winter squash.  Yum!  I will season with whatever flavor combination "goes" with the meal I am making.  Sometimes I use a Cajun seasoning for a spicy flare, sometimes more fresh herbs or maybe garlic and rosemary for a yummy Italian seasoning.  Hey, just oil salt and pepper is great, too; don't think you need every spice on the shelves at Kroger! 

(Although I must admit...Hi, my name is Leslie, and I am a spice and herb addict.)

So what??  I love to experiement with different flavor profiles!  I love my paprika, smoked paprika and sweet paprika, chili powder and Mexican chili powder, Curry powders, Tumeric, Cumin, Herbs de Provence....just to name a very few.  Why do I need 3 paprikas?  I don't really I guess, but when they go on sale - I buy!  All that you really need to do is go get a good herb and spice rack, first.  That will have all of your essentials, mine even has cinnamon and Herbs de Provence (which is like Italian seasoning with lavender, which makes it quite French!). I also frequently use garlic powder, chili powder and cumin in addition to the rack.  All the other stuff I have I do use, but not as frequently -- this doesn't include "holiday" spices I use in the fall and winter, but that's another post.

I am rambling a little today!  :)  This roasted summer vegetable dish looks pretty and elegant while being so simple!  It adds pretty color to your meal! I think we're going to eat the leftovers of this tonight with some juicy grilled bbq chicken for a summer supper!

Happy Eating :)

Couscous with Roasted Summer Vegetables

2 yellow squash, chopped or sliced

2 zuchinni chopped or sliced

1/2 pkg. grape tomatoes, halved

1 bell pepper

1/2 onion

1/2 Tbsp. minced garlic

Italian seasoning

Smoked Paprika

(use whatever kind you have on hand)

Salt & Pepper

Olive Oil

1 c. couscous

(cook according to manufacter's directions--very easy and fast!)

Preheat oven to 400 degrees.

Line your pan with foil.  In the pan, toss the prepared vegetables, minus onion and garlic, in the pan with enough oil to coat --without drowning them!

Add the seasoning and toss together.  (I never measure when I cook like this, although you do want them very seasoned because you combine them with the couscous later.) 

Bake for about 12 minutes.  Take the pan out of the oven.  Add the chopped onion and garlic and toss everything together again.  Bake for another 10-15 minutes, or as soft as you like them. 

While they are baking, make the couscous.  This only takes about 7 minutes altogether. Once cooked, fluff with fork and add a drizzle of extra virgin olive oil.

Toss the roasted vegetables with the prepared couscous and add salt and pepper if needed.  Serve hot.

I'm linking up with!...