Eat, Shrink and Be Merry II: Livin' on the Vedge

I love this recipe. It's bursting with all sorts of veggie goodness, and the salty kick of sheep's feta just adds a lovely touch.

You start with a ton of veggies for roasting purposes. I used one each of the following veggies: sweet potato, zucchini, summer squash, red pepper, yellow pepper, and a red onion, cut into chunks. If you had a portabello mushroom, this would be the place to use it!

Mmm. Colour

Throw them in a bowl with a couple tablespoons each balsamic vinegar and olive oil, and a healthy teaspoon of rosemary. Add it one drained, rinsed can of chickpeas. Toss it all about and throw it on a roasting pan. Roast it for 20 or so minutes at 425º. It should come out looking like this:

Mmm. Roasted Chickpeas.

While everything is roasting, make up 1 cup whole wheat couscous according to instructions, stirring in the zest of one lemon at the after all the liquid has been absorbed. Set the couscous aside until the veggies are ready.

Toss the whole thing together in a bowl with a generous handful of fresh basil leaves and a crumbled hunk of feta.

Those black chunks are purple basil!

Be warned. This makes a ton.

Look at you, with your virtuous meal.

A great, tasty way to eat a filling, tasty, vegetarian dish.