I realised the other day that most of the recipes I have been posting have had tomato in them. I love tomato, but that’s not all we eat….
On Saturday night we had Moroccan roasted vegetables, orange cous cous and caramelised roast pumpkin. Mmmm
Moroccan Roasted Vegetables
- 1 eggplant – peeled and diced
- 2 zucchini – diced
- 2 red onions – cut into wedges
- 2 carrots – sliced
- 1 sweet potato
- 8 garlic cloves – whole in their skins
- 4 tablespoons of olive oil (or more if it is cooking a bit dry)
- A sprig of fresh rosemary
- 2 tablespoons of Moroccan Spice
Toss all ingredients into a large baking dish and cook in a low/moderate oven (160 degrees at our house) for about 2 hours, stirring every so often to mix it all up and ensure the eggplant in particular is getting done on all sides. You may need to add more oil as you go if it is looking too dry – it’s a bit hard to judge how much oil the eggplant will need. It soaks it up and gives a lot back towards the end.
The final dish should be soft and flavourful. If the eggplant is cooked it is all cooked. Nothing worse than undercooked eggplant….
Orange cous cous
- 2 cups of cous cous
- 2 cups of boiling water
- 1 teaspoon stock powder (chicken or vegetable)
- 1/2 tsp salt
- 1/4 cup of toasted pine nuts
- 1/4 cup of currants
- 1 orange (freshly squeezed)
Put the currants in a saucepan and cover with the boiling water. Simmer for 2 mins then add the stock powder and salt. Turn off the heat and add the cous cous. Stir thoroughly then put the lid on tightly and leave it for 5 minutes.
Then add the juice of the orange and toss lightly with a fork. Leave for another minute to absorb the juice. If it is looking too dry you may want to add another splash of boiling water but don’t overdo it.
Toss the pine nuts in and put in a serving bowl.
Caramelised roast pumpkin
- 1/2 butternut pumpkin sliced about 1cm thick – leave skin on
- 1 tsp sugar
- pinch or two of salt
- splash of olive oil
Splash some oil onto a baking tray and lay your pumpkin pieces one side down, turn so that both sides get a coating of oil.
Sprinkle the salt and sugar over one side and put into a low/moderate oven for about 1/2 hour, turn over and cook for about another hour.
Sometimes they cook faster than others – depending on the heat of the oven, crowding of the tray and the thickness of the pumpkin.
Good hot or cold and even in a sandwich.
This was a very good dinner. Small girl-child was not keen on the roasted vegies but was positively greedy with the pumpkin. Son scoffed everything and asked for seconds. This combo will certainly be on regular rotation. Delish!