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FOX in the Morning

Roasted Moroccan Vegetables

3 red onions, peeled and quartered
3 zucchini, halved lengthwise
2-3 colored peppers, seeded and quartered
2 eggplant, cut into 6-8 long pieces
2-3 sweet potatoes, peeled, halved and cut into long strips
4-6 tomatoes, quartered if large, halved if smaller.  We used a mixture of yellow and red tomatoes.
6 or more peeled garlic cloves
1 oz fresh ginger root, peeled and sliced
2-3 sprigs of fresh rosemary
olive oil
honey
salt and pepper
Couscous
1 Lemon
Olive oil

Place the prepared vegetables on two rimmed baking sheets.  Tuck the ginger, garlic and rosemary around the vegetables, then drizzle with a generous amount of olive oil and honey, maybe about 1/4 cup of each on each of the two pans.  Wrap in aluminum foil and roast at 375 for about 1 1/2 hours.  Stir once or twice during this time to adjust the vegetables that may cook more quickly than others.  When all the vegetables are tender, serve with the couscous.

To cook the couscous, bring 2 cups water to a boil and add the zest of the lemon a generous pinch of salt and 2 Tbls of olive oil.  Stir in two cups of couscous and remove from heat.  Allow to absorb the water for about 5 minutes, then fluff with a fork to serve.