Tag: roasted veggies – gordon ramsey

Roasted Vegetable Israeli Couscous

Roasted Vegetable Israeli Couscous

by Pam on April 22, 2013

There is nothing better than roasted vegetables. They are terrific in soups, lasagna, rice, pasta, or on their own. I recently picked up a box of Israeli couscous, so when I stumbled upon this recipe from Kitchen Grrrrls[1], I couldn’t resist making it. I adapted the recipe to suit our tastes and what I had on hand. I have to say, I LOVED THIS DISH! The Israeli couscous was light, flavorful, and had a great texture. The roasted veggies gave great flavor and texture to the couscous and topping it with salty feta was perfect. I paired this couscous with salmon and it was a healthy and delicious meal. I have a feeling I will be eating the leftover couscous for breakfast tomorrow.

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.



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Roasted Vegetable Israeli Couscous




Yield: 6

Prep Time: 10 min.



Ingredients:

1 tbsp olive oil (divided)
1 zucchini, diced small
1 small sweet yellow onion, diced small
4 oz button mushrooms, diced small
1 baby red bell pepper, diced small
1 baby yellow bell pepper, diced small
5 cloves of garlic, DO NOT REMOVE THE SKINS
Sea salt and freshly cracked pepper, to taste
1 cup of small grape tomatoes
1 cup Israeli couscous
1 3/4 cups of chicken broth
Feta cheese

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then coat it with cooking spray.

Dice the zucchini, onion, mushrooms, and bell pepper into small same size pieces. Place the veggies on the baking sheet then add the cloves of garlic (skins on). Drizzle with 1/2 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste. Place into the oven and roast for 30 minutes, stirring the mixture, after 15 minutes. Add the tomatoes and continue to roast for 20 more minutes. Remove from the oven and set aside to cool. Once the garlic has cooled, carefully remove the skin without squeezing the cloves. Slice the garlic cloves into pieces; sprinkle on top of the roasted veggies.

Coat the skillet with the remaining 1/2 tablespoon of olive oil. Once hot, add the Israeli couscous and cook, stirring occasionally, for 3 minutes. Add the broth then season with sea salt and freshly cracked pepper, to taste. Cook for 12-15 minutes, until the broth has evaporated and the couscous has cooked through. Add the roasted veggies and gently mix until well combined. Pour into a serving dish then sprinkle the top with feta cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe on Kitchen Grrrls

References

  1. ^ Kitchen Grrrrls (kitchengrrrls.blogspot.ca)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlicky Orzo with Roasted Vegetables

Garlicky Orzo with Roasted Vegetables

by Pam on September 25, 2013

I was roasting a chicken for dinner and wanted a nice healthy side dish to serve with it. I looked through my pantry and refrigerator to see what I had on hand. I found some orzo, garlic, yellow squash, asparagus, red onion, orange bell pepper, and cherry tomatoes. I cooked the orzo per instructions and roasted the veggies then I sautéed them with olive oil, garlic, and a bit of crushed red pepper flakes. I simply seasoned it with sea salt and freshly cracked pepper then served. It was light, healthy, filling, and flavorful and it paired nicely with the roasted chicken.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes. Remove from the oven.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add 1 tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.



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Garlicky Orzo with Roasted Vegetables




Yield: 4

Prep Time: 10 min.

Cook Time: 20-25 min.



Ingredients:

Olive oil
10 spears of asparagus, diced
1 yellow squash, diced
1 baby orange bell pepper, diced
1/4 red onion, diced
Handful of cherry tomatoes, halved
1 cup of dry orzo, cooked per instructions
2 cloves of garlic, minced
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Dice up the veggies then toss them on the baking sheet. Drizzle with some olive oil then season with sea salt and freshly cracked pepper, to taste.

Place into the oven and roast for 15-20 minutes.

While the veggies are roasting, prepare the orzo per instructions. Drain. Place the pot you cooked the orzo in back on the stove over medium heat. Add a tablespoon of olive oil, minced garlic, and crushed red pepper flakes then cook, stirring constantly, for 1 minute. Add the orzo and roasted veggies along with sea salt and freshly cracked pepper, to taste. Mix until well combined. Taste and re-season if needed. Serve and enjoy.



References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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