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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  6 comments for “Vegetables & Cous Cous

  1. Kimber Dunn
    October 5, 2010 at 11:26 pm

    I am enjoying your menus and recipe ideas immensely!!! I love how your love of food comes through with every picture and post!

  2. admin
    October 5, 2010 at 11:32 pm

    What a sweet compliment. Enjoy the recipes, Kimber! let me know how they turn out for you and if you make any changes to them 🙂

  3. Dana
    April 4, 2011 at 5:05 pm

    So when are you going to publish a cookbook? I would buy it. 🙂

  4. Melissa
    April 5, 2011 at 8:13 am

    Well, maybe some day. After the novel(s), the tea book, and e-book I’m putting together. ChinDeep actually started as part of a cook book…and I illustrated a cookbook for a chef who hasn’t had the book published yet. we’ll see 🙂

  5. May 18, 2012 at 11:06 am

    Je pourrai avoir k
    La recette en français merci

    • Melissa
      May 18, 2012 at 11:18 am

      Pourriez-vous mettre la recette dans la google traducteur? Désolé, je ne parle pas français. Merci de votre visite. 🙂

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