This was an excellent side dish and a nice use of fall veggies. Now, it makes a TON of food. The vegetables completely filled a 13x9” casserole dish. I didn’t make the couscous because I didn’t think we could eat all of it. But if you are making this as a main dish with the couscous it should last you 2 or 3 days. Very yummy. Recipe from Family Circle Magazine.
-1/4 cup lemon juice
-2 Tbsp chopped basil (I used 1 tsp dried basil)
-1/4 cup chopped parsley (I used 1 tsp dried parsley flakes)
-1.5 tsp salt
-1 tsp black pepper
-1/4 cup olive oil
-2 large tomatoes, seeded and cut into 1” chunks
-1 small butternut squash (about 1 lb) peeled, seeded and cut into 1” chunks
-1 pound sweet potatoes, peeled and cut into 1” chunks
-1 pound red-skin potatoes, peeled and cut into 1” chunks
-1 cup baby carrots, halved
-1 cup couscous
1. Heat oven to 375 degrees. In a small bowl, stir together lemon juice, basil, parsley, 1/2 tsp of the salt and 1/2 tsp of the pepper. Slowly whisk in olive oil; set aside.
2. In a large bowl, combine tomatoes, squash, potatoes and carrots. Sprinkle mixture with remaining 1 tsp salt and 1/2 tsp pepper. Drizzle with prepared lemon dressing and stir well to combine.
3. Pour vegetable mixture into a 13x9” baking dish and cover with foil. Bake at 375 for 35 minutes. Remove foil and continue to bake another 15 minutes or until vegetables are tender (**My vegetables were not tender after this amount of time. I needed probably another 20-30 minutes**)
4. When there is 10 minutes bake time remaining, prepare couscous according to package directions. Remove vegetable mixture from oven and carefully stir in couscous. Serve immediately.