Roasted vegetables and couscous

Recipe from: 8/14/2002 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 12 baby corn
  • 24 baby mushrooms
  • 1 red pepper, sliced
  • 4 baby marrows, sliced
  • 6 patty pans, quartered
  • 12 baby carrots
  • 45 ml extra virgin olive oil
  • 60 ml verjuice or lemon juice
  • salt and black pepper
  • couscous, cooked


Preheat oven to 180 °C.
Place all the vegetables in a large baking tray; lay them as flat as you can.
Drizzle with olive oil and verjuice or lemon juice, and season.
Roast for 20 minutes until cooked.
Dish the vegetables onto the couscous and serve.

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