>> Wednesday, August 31, 2011
I was inspired by Budget Bytes.
Ingredients: 1 avocado, 1 green bell pepper, 1 orange bell pepper, 1 onion, 1 yellow squash, 1 zucchini, 4 tomatoes (Roma tomatoes are best), 4 cloves of garlic, 1 cup dry couscous, salt, pepper, juice of half lemon or large lime, parsley, 2 table spoon of olive oil.
Preheat oven to 425. Cut up all of the vegetable (but avocado and one tomato) into large pieces. Do not peel garlic. Place zucchini, squash, tomato, onion, bell pepper on the tray. Sprinkle with olive oil, salt and pepper. You could alternatively toss the vegetables with oil, salt and pepper and then transfer them to a tray.
Bake for 30-45 minutes (it depends on how large the chunks are and how crunchy you prefer your grilled veggies).
Meanwhile cook couscous as directed on the package. I cooked one cup of dry couscous. Chop grilled veggies into smaller pieces. Chop couple of table spoons of parsley. Peel garlic and crush into tiny pieces, it may be paste-like. Cut one fresh tomato and one avocado into small chunks. Add all ingredients together and mix. Add another spoon of olive oil if you like your salad to be more flavorful. Squeeze the lemon into the salad. Toss.