Monday, October 17, 2011

Tomato Baked Veggies over Cous Cous

I am loving vegetables baked in tomato sauce lately.  It takes no time to prep, cooks while you make the rest of the meal, and is infinitely more interesting than just steamed veg.  You can use any tomato sauce you like.  I used the spicy marinara left over from pizza bread dipping, but you can make it really easy on yourself and use your favorite jarred sauce.  Along the easy line, cous cous is the perfect vehicle for carrying this veggie saucy goodness.

Tomato Baked Veggies over Cous Cous
1 lrg zucchini, cut into 1/3 inch thick half moons
1 lrg yellow summer squash (cut same as zucchini)
1 C chopped cauliflower (fairly small pieces)
1 1/2- 1 3/4 C tomato sauce/pasta sauce
oil, salt and pepper
for cous cous:
1 C water
1/2 C chicken broth
1 bay leaf
1 1/2 C cous cous
parsley and parmesan (optional)

   Toss veggies with a little oil (~1 Tbsp) salt and pepper.  Cover with sauce in a 9x5 or 8x8 baking dish.
   Bake at 350 for 25-30 minutes, until veggies are tender.  Stir once or twice during cooking.
Cous Cous  
   Bring water and broth to a boil with bay leaf.  Add cous cous, cover, and turn off heat.  Let sit for 5 minutes.  Fluff with fork.
   Serve vegetables over cous cous.  Top with parm and parsley
   Serves 4

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