Vegetables & Cous Cous

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“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.”
–  Lewis Grizzard

I wanted to make our dinner plate look like an artist’s palette.

So, I arranged a rainbow of ingredients on a white plate.

Red– oven roasted tomatoes on top of huge, grilled Portobello mushroom caps and a single radish

Orange– oven roasted carrots

Yellow-cous cous topped with Parmesan curls and a lemon slice

Green– a little ramekin of cucumber salad with fresh dill and a lime slice

Blue– tablecloth

Purple– a nice glass of Cabernet Sauvignon


To oven roast carrots and tomatoes-

Preheat oven to 350 degrees F.

Wash, peel, and slice 8 large carrots about 1/4 inch thick (lengthwise.) Place on a lightly oiled baking sheet in a single layer and drizzle with a little more extra virgin olive oil. Wash and quarter 4 medium size tomatoes. Coat with EVOO, place on baking sheet in a single layer along with the carrots. (Or use another baking sheet if you don’t have room on one.) Sprinkle all with a little salt and freshly ground pepper. Bake for 30-45 minutes, checking veggies for desired doneness.

For the cucumber salad-

Wash and thinly slice 1 large cucumber. Add 1/4 cup thinly sliced sweet onion, 1 Tablespoon chopped, fresh dill, 1/4 cup real mayonnaise, a splash of white vinegar, and a little white sugar, salt and pepper (to taste.) Chill until ready to serve.

Serves 4



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