Roasted Vegetables with Tzatziki and Couscous

Prep time 15 min cook time 40 min serves 4 Super Easy

This dish is delicious hot or cold. Try using any combination of vegetables you fancy. However, it’s important that the vegetables are not too crowded in the roasting tray, otherwise they will stew rather than roast.

Typical nutritional content (per portion)

280Calories 11.1gFat 4gSaturates 15.6gSugars 0.1gSalt

Ingredients

For the Roasted Vegetables:

2 red peppers, halved, seeded and chopped

2 yellow peppers, halved, seeded and chopped

1 large courgette, chopped

1 small aubergine, chopped

1 large red onion, chopped

2 tablespoons olive oil

Handful fresh basil leaves

For the Tzatziki:

¼ cucumber

200g (7oz) carton Greek-style yoghurt

1 teaspoon chopped fresh mint

1 garlic clove, crushed

Pinch of paprika

For the Couscous:

Juice of 1 lemon

175g (6oz) couscous

1 tablespoon chopped fresh flat-leaf parsley

Freshly ground black pepper

Method

Preheat the oven to 230°C/450°F/Gas Mark 8. Heat a large roasting tin. Place the red and yellow peppers, courgette, aubergine and red onion in a large bowl and drizzle over the olive oil, tossing to coat evenly and then tip into the heated roasting tin. Season lightly with black pepper and roast for about 40 minutes or until the vegetables are completely tender and lightly caramelised, tossing from time to time to ensure they cook evenly. About 5 minutes before the vegetables are ready, chop up the basil. Scatter over the vegetables, tossing to combine, then return to the oven to finish cooking.

To make the tzatziki, remove the seeds from the cucumber and then grate very coarsely into a sieve. Set aside to drain for 10 minutes, and then pat dry with kitchen paper. Place the yoghurt in a bowl and stir in the mint and garlic, then fold into the drained cucumber. Season lightly with black pepper and keep covered.

Place the couscous in a large bowl with the lemon juice, stirring to combine gently. Pour over 175ml (6fl oz) of boiling water, then stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. Season with black pepper to taste and place in a pan to reheat gently, then fold in the parsley. Divide the couscous between plates and pile the roasted vegetables on top. Add a dollop of the tzatziki to each plate and give a good grinding of black pepper. Serve the remainder of the tzatziki separately in a bowl garnished with a sprinkling of paprika to serve.

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