Ingredients List



  1. Chop eggplant into 2.5cm chunks.
  2. Chop courgette into thick slices, chop capsicums and onions into chunks and chop garlic finely.
  3. Put all vegetables plus shredded basil leaves into a roasting dish, add tomatoes, slosh on some balsamic vinegar and some vegetable stock and mix.
  4. Bake at 200° C for about 45 minutes.
  5. Make the dressing by combining olive oil, lime juice cordial, cumin and tomato juice (from the tin or puree). 
  6. Make up a bowl of couscous by adding 1/2 cup of couscous per person then pour on the equivalent amount of boiling vegetable stock (for flavour) plus a little more water, cover for five minutes, then fluff with fork.
  7. Pile the veggies on top, then pour over the dressing.

In winter you can use all sorts of different vegetables, such as kumara (sweet potato), pumpkin, etc.

I substitute flaxseed oil for olive oil in all my dressings.