Mediterranean Baked Veggies with Couscous, Almonds & Feta
Looking for a quick & healthy recipe to try out for your next #MeatlessMonday venture? Look no further than this bursting with flavor 30 min meal!
I think I’ve shared my newfound affinity for Israeli couscous; those tiny little pasta pieces dazzle my taste buds every time. Combining this fluffy couscous with tasty and nutrient-dense veggies such as asparagus & tomatoes provide us with essential vitamins & minerals, improvements in digestion, powerful antioxidants and protects heart health among many other benefits!
Can I use different veggies? Of course, feel free to roast & combine any of your favorite veggies! Here are some roasted veggie inspirations:
- Eggplant
- Zucchini
- Bell peppers
- Red onion
- Roma Tomatoes
- Yellow squash
- Mushrooms
- Broccoli
TIPS FOR ROASTING
- Roasting Time Will Vary: Roasting time varies with the size and shape of your vegetables, your oven settings, and your cookware. When roasting anything make sure to keep an eye on it. Check on your veggies every 5-10 minutes until it reaches the level of doneness you like.
- Don’t Overcrowd The Pan: If you’re trying to roast a lot of veggies, go ahead and split them up between two pans. Too many crammed vegetables will trap the steam and cause your veggies to stew in their own juices instead of caramelizing.
