Mediterranean vegetables were one of those things I never really liked pre-vegan, but now I can’t get enough of them! This recipe has become a household favourite, especially during the spring/summer months.
- 1 large red capsicum
- 1 zucchini
- 1 eggplant
- 2 – 3 large tomatoes
- 1 red onion
- 3 – 4 large mushrooms (any kind)
- 1 – 2 big handfuls of olives
- Fresh basil and parsley
- 1 packet Celebrate Health ‘tomato and basil’ quinoa
- 1/2 – 1 cup cous cous
- 1 tbsp Nuttelex (or any vegan butter)
- Olive oil, salt and pepper
- Prepare a hot oven and line a baking tray with baking paper.
- Chop the capsicum, zucchini, eggplant and onion roughly, into bite size pieces (remember, they will shrink in the oven). Place onto baking sheet and coat with olive oil, salt and pepper. Place in the oven for 15 – 20 minutes.
- Chop the tomato and mushrooms, and add to the baking tray after the other veggies have been cooking for roughly 20 minutes.
- When the vegetables start to look tender, a little crispy and have a strong aroma, take out of the oven and start to prepare the cous cous and quinoa. Allow veggies to cool.
- Prepare cous cous and quinoa as per packets (but prepare in seperate pans).
- Once the cous cous is done, add a tablespoon of Nuttelex, let it melt and then stir. Allow cous cous and quinoa to cool.
- Roughly chop the olives, basil and parsley.
- In a large salad bowl, combine the vegetables, cous cous, quinoa, olives, basil and parsley, stirring gently.
Serve with crusty bread, a cold pear cider and enjoy with wonderful company.