If you’re looking for something boring to do in the kitchen this weekend, try pan roasted vegetables over couscous. This ho-hum dish takes practically no time to prep and only messes up one pot and one sheet pan. Snoozeville.
Did you get a Farmshare this week loaded with zucchini, cherry tomatoes, and corn on the cob? Just looking to make use of some left over vegetables from the grocery store? In a rush and tired of cooking? Let me introduce you to Roasted Vegetables.
A quick chop and toss with seasoning is all you need to prep some vegetables for a hot roast in the oven. I’m using summer’s finest zucchini, cherry tomatoes and corn on the cob. You could do the same with broccoli, green beans, peppers, pineapple… I mean, really you could roast anything. I’m pretty sure all things taste better when roasted. Which is why this is a boring recipe.
At the same time though, because roasted vegetables take so little effort to bring out their best flavors, you can play around with seasonings, marinades, and herbs to make something actually exciting. Don’t over do it though! You still want to taste the vegetables. Ideally, you want to highlight the flavors. Salt is great for highlighting the natural flavor of literally everything; even coffee and yogurt. Lemon is another flavor booster I tend to use a lot to add a bright citrus punch-in-the-kisser. I never leave a grocery store without a few lemons. For this dish I chopped up some basil to bring these roasted veggies back to the garden. Fresh mint, oregano, and thyme would work great too.
So we’re just going to chop up these vegetables, toss them on a sheet pan with some olive oil, salt and pepper, and roast at 425°F for 25 minutes or until they start to caramelized (get brown). Meanwhile, we have a pot on the stove with a cup of couscous and one and a half cups of water or chicken stock simmering for about 15 minutes. Once the couscous is done, fluff with a fork and transfer to a serving bowl. Add some chopped herbs, some freshly squeezed lemon juice and a pinch of salt. You can combine the corn, zucchini, and tomatoes any way you’d like to present at the dinner table. Be gentle with the zucchini and tomatoes, they’re tender and could break apart – not that that’s necessarily a bad thing.
Oh, by the way, these vegetables were procured from my favorite Fishtown produce market – Riverwards Produce.
Pan Roasted Vegetables over Couscous
- 1 lb. zucchini
- 1 pint cherry tomatoes
- 3 ears of corn
- 1 cup couscous
- 1 lemon
- basil roughly chopped
- Preheat oven to 425°F
- In a small saucepan, bring 1 1/2 cups water or chicken stock to a boil. Add couscous and simmer until liquid is absorbed - about 15 minutes.
- Line a large sheet pan with foil and lightly coat with olive oil.
- Chop zucchini into 1 inch discs. Slice cherry tomatoes in half. Carefully remove kernels of corn from the cob but standing on end and slicing down with any kitchen knife.
- Spread vegetables out on sheet pan and drizzle with olive oil. Toss with salt and pepper. Do this in batches if needed so you don't crowd the pan.
- Roast in oven for about 15 minutes and check to turn. Continue roasting until vegetables are lightly caramelized. They may be done at different times so pay attention.
- Squeeze the juice of one lemon in the couscous and toss with a pinch of salt and the chopped basil. Add corn and toss. Plate and serve with roasted zucchini and tomatoes on top.