This recipe comes courtesy of our business associate, Maggie Taylor of The Gourmet Saint. For more info visit www.gourmetsaint.com.au or click on The Gourmet Saint logo at the bottom this recipe. Enjoy!
Prep Time: 20 mins
Cooking Time: 45 mins
2 x zucchini, cut into 3cm pieces
1 eggplant, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
250g orange sweet potato, peeled and cut into 3cm pieces
2 red (Spanish) onions, cut into thin wedges
1 leek, cut into 3cm lengths
1 ½ Tbs fresh rosemary leaves
3 Tbs olive oil
450g cooked chickpeas or butter beans
250g punnet cherry tomatoes
3 cloves garlic, crushed
2 Tbs pure floral honey or pure maple syrup
250ml vegetable stock
½ cup chopped Italian parsley
Juice and finely grated rind of 1 lemon
Salt and freshly ground black pepper
- Preheat oven to 220c. Line two roasting pans with baking paper.
- Place the zucchini, eggplant, capsicum, sweet potato, onion, leek and rosemary in a large bowl. Add 2 Tbs of the oil. Toss well to combine. Divide vegetables among the roasting pans and roast, swapping pans around halfway through cooking, for 30 minutes, or until vegetables are almost tender.
- Add the chickpeas, tomatoes and garlic to the vegetables, and toss to combine. Drizzle 1 tablespoon of honey over each tray. Roast for a further 15 minutes, or until vegetables are golden and tender.
- Meanwhile, place the couscous in a heatproof bowl. Place stock in a small saucepan and bring to the boil. Pour over the couscous. Set aside for 3-4 minutes, or until liquid is absorbed. Use a fork to separate the grains. Stir in the parsley, lemon juice and lemon rind.
- Transfer the roasted vegetables to a large serving bowl. Add the couscous mixture, toss well to combine, season well and serve.
2563kj (613cal);18g fat (saturated 3g); 14g fibre; 20g protein; 84 carbohydrate
From: The Low GI Vegetarian Cookbook