Friday, March 19, 2010

Mesquite Roasted Veggies and Couscous

This week when I went grocery shopping I was craving vegetables and something with lots of fresh ingredients. Something about warm weather makes me want to abandon winter's warm comfort foods for lots of fresh fruits and veggies.

Summer squash is one of my favorite summertime vegetables and I used zucchini as my inspiration for this week's meal.


I chopped a zucchini, leftover red pepper, green pepper and some mushrooms.



Coated them in pepper and mesquite seasoning and popped them in the oven to roast for 15 minutes at 400.


While they were roasting, I made some couscous.


The veggies came out the perfect mix of crunchy and soft.

Mixed with the couscous it was the perfect combination.

I will definitely be making this again. It's so quick and easy and you can mix it up so easily just by switching the spices.

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