Mediterranean Sunset
Transport your taste buds to the sun-drenched Mediterranean coast with this vibrant and wholesome "Mediterranean Sunset" recipe. Bursting with the natural sweetness of roasted red bell peppers, zucchini, eggplant, and caramelized cherry tomatoes, this dish combines hearty, herbed couscous with a silky lemon-tahini dressing for the ultimate flavor harmony. A sprinkle of fresh parsley and mint adds refreshing, aromatic notes, while paprika and cumin bring a subtle warmth to every bite. Ready in under an hour, this colorful, plant-based entrée is perfect for a dinner party centerpiece or a healthy weeknight meal. Serve it warm or at room temperature for a versatile, Mediterranean-inspired delight! Keywords: Mediterranean recipe, roasted vegetables, lemon tahini dressing, plant-based dinner, herbed couscous.
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 medium zucchini
- 1 medium eggplant
- 250 grams cherry tomatoes
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup couscous
- 1.25 cups vegetable broth
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons water
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut the red bell peppers, zucchini, and eggplant into bite-sized pieces. Leave the cherry tomatoes whole.
In a large mixing bowl, combine the cut vegetables and cherry tomatoes with 3 tablespoons of olive oil, dried oregano, ground cumin, salt, and black pepper. Toss until evenly coated.
Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the couscous. Bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove from heat and stir in the couscous. Cover with a lid and let it sit for 5 minutes, then fluff with a fork.
Finely chop the fresh parsley and mint, and stir them into the couscous for added flavor.
To make the lemon-tahini dressing, whisk together tahini, lemon juice, finely minced garlic, water, and the remaining 1 tablespoon of olive oil. Season with a pinch of salt and paprika for an extra kick.
To serve, spread the herbed couscous onto a large serving platter. Arrange the roasted vegetables on top and drizzle with the lemon-tahini dressing.
Garnish with a sprinkle of fresh herbs if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 14.5 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 2681.1 mg | 14895% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
