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Categories:
eggplant zucchini salt onions carrots tomatoes pattypan red bell pepper green beans celery garlic medium ripe extra-virgin olive oil salt basil fresh rosemary fresh thyme crumbled saffron threads water chicken broth olive oil couscous currants slivered almonds
Viewed: 31 - Published at: 5 years agoIngredients
- 1 small to medium eggplant, cut into 1 to 1 1/2-inch wedges
- 3 small zucchini, cut into 1 1/2-inch chunks
- Salt
- 2 medium onions, each cut into 4 wedges
- 2 to 3 medium carrots, cut into 1-inch pieces
- 4 sun-dried tomatoes (not packed in oil)
- 3 small pattypan squash, cut into large chunks
- 1 red bell pepper, cored, seeded, and cut into large chunks
- 6 ounces green beans, trimmed and cut into thirds
- 3 large stalk celery with leaves, cut into 1-inch pieces
- 6 large garlic cloves
- 3 medium ripe, tomatoes, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1/2 cup packed basil leaves, chopped or 1 teaspoon dried
- 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
- 1 tablespoon fresh thyme, chopped or 1 teaspoon dried
- 1/2 teaspoon crumbled saffron threads
- 1/2 cup water
- 1 1/2 cups chicken broth
- 2 tablespoons olive oil
- 1 cup couscous
- 1/4 cup currants or raisins
- 1/4 cup slivered almonds, toasted
Method
- Preheat oven to 450 degrees.
- In a colander toss the eggplant and zucchini with about 2 teaspoons salt, and let drain for about 30 minutes.
- In a large bowl, combine together the remaining ingredients except the fresh tomatoes with the olive oil.
- Add the eggplant and zucchini to the bowl and transfer to a large roasting pan arranging in 1 layer.
- Place in a preheated oven.
- Occasionally turn vegetables for even browning, after 30 minutes add fresh tomatoes continue cooking for another 15 to 30 minutes or until vegetables are tender.
- Serve hot or cold, garnish with fresh chopped herbs
- Crumble saffron in a small dish with 1/2 cup of water to dissolve.
- In a saucepan bring chicken broth to a boil.
- Add saffron in water and oil, heat for 1 minute.
- Stir in couscous, currants or raisins, and almonds remove from heat.
- Cover and let stand for 5 minutes.
- Fluff the couscous with a fork before serving.