healthy recipe |

I love fresh, crisp salads during the summer, but they often don’t have the same appeal to me in the winter, mainly because I live in a cold-weather climate. One of my favorite ways during this time of year to get my salad fix (and my fill of veggies) is to whip up a roasted vegetable salad. It may be a slightly labor intensive, but it’s easy, flavorful, and allows for unlimited creativity with ingredients.

I have listed a delicious recipe below from Bon Appetit, but feel free to alter it to your taste. You can add any grain you like, such as couscous, quinoa, or whole wheat pasta. Feel free to thow in fresh arugula or greens, add a handful of toasted pine nuts or walnuts, or top it off with some crumbled feta or chevre cheese to make it extra decadent. You can even turn it into a heartier meal by topping it with a piece of fresh fish, shrimp, or marinated chicken.

Mediterranean Couscous Salad with Roasted Vegetables

yield: Makes 6 servings

Ingredients

1 1-to-1 1/4 pound eggplant, cut lengthwise into 8 wedges
2 medium-size zucchini, each cut lengthwise into 4 wedges
3 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 2 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch-wide strips
10 large garlic cloves, unpeeled
3 1/2 tablespoons plus 1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 1/2 cups water
1 teaspoon salt
1 10-ounce box couscous
1 cup pitted brine-cured black olives (such as Kalamata), halved
6 tablespoons fresh lemon juice
3 tablespoons drained capers
3 tablespoons thinly sliced fresh basil

Preheat oven to 400°F. Divide first 5 ingredients between 2 heavy large baking sheets. Brush vegetables with 3 tablespoons oil and balsamic vinegar. Sprinkle herbs over. Sprinkle with salt and pepper. Roast until tender, turning occasionally, about 45 minutes. Cool. Remove and discard peels from garlic. Coarsely chop garlic. Cut roasted vegetables into 3/4-inch pieces. Set aside.

Bring 2 1/2 cups water, 1 teaspoon salt and 1/2 tablespoon oil to boil in medium saucepan. Stir in couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Transfer to large bowl.

Gently mix roasted garlic and vegetables, 1/4 cup oil, olives, lemon juice, capers and basil into couscous. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)

Find the original recipe here:
http://www.epicurious.com/recipes/food/views/Mediterranean-Couscous-Salad-with-Roasted-Vegetables-4318

Happy Eating!

-Shanna Grimes