The Easter Bunny might need earmuffs.
The air is chill. Think daffodil.
I think of Shattone.
Do I make it alone?
Or edit my book in progress, keep the recipe for the book and make an Italian Roasted Veggie Stew…
So good for me and you.
Italian Roasted Veggie Stew
1 large red bell pepper, seeded and cut into 2 inch pieces
1 large green bell pepper, seeded and cut into 2 inch pieces
1 large eggplant, cut into 2 inch pieces
1 medium yellow squash, cut into 2 inch pieces
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 ½ cups low sodium vegetable broth
1 28 oz. can of Muir diced roasted tomatoes with their juice
¼ cup fresh basil finely chopped
2 tablespoons Giardiniera, optional ** (Some like it hot!)
2 teaspoons dried oregano
¼ teaspoon crushed red pepper flakes
1½ cups vegetable broth
1 cup whole wheat couscous
¼ cup golden raisins
¼ cup toasted pecans
¼ cup chopped parsley
Preheat oven to 425°F.
In a large bowl toss peppers, eggplant and squash wiwth olive oil. Sprinkle in salt and pepper, toss again. Pour vegetables into bakers sheet pan and spread out into one layer. Roast vegetables for 25 minutes or until tender.
In a large saucepan, combine, 2½ cups broth, tomatoes, basil, Giardiniera**, dried oregano and pepper flakes. Bring to a boil over high heat.
Add roasted vegetables and reduce heat to medium. Simmer uncovered 5 minutes.
In medium saucepan with lid bring 1½ cups broth to a boil. Add couscous and raisins. Stir to combine and remove from heat. Let couscous stand covered for 3 minutes, Stir in pecans and parsley with a fork.
To serve spoon about ½ cup couscous into a shallow bowl and top with the vegetable stew.
Or add black olives and toasted whole grain baguette slices for a Vegie Caponata Crostini.
*Recipe adapted from Natural Health Magazine, May, 2009.