1 large eggplant
2-3 red bell peppers
2 medium zucchini
1 pint cherry tomatoes
2-3 cloves garlic
1/4 c. olive oil
1 T. dried oregano
1 T. tomato paste + 1/4 c. hot water
sea salt and fresh ground pepper
2 c. Israeli couscous or quinoa (or other grain of your choice)
water or stock to cook couscous
Preheat oven to 400 degrees.
Chop eggplant, bell pepper, zucchini, shallots, and garlic. Add to a large sheet pan with cherry tomatoes, and toss with olive oil, oregano plus 1 t. each of salt and pepper.
Place pan in oven and roast for 25 minutes.
While everything else is cooking, boil water or stock and cook couscous per package directions.
Mix tomato paste with hot water and stir into roasted vegetables right on the pan when you take them from the oven. They should be done after 25 minutes, but take them out when they look soft and browned Serve over couscous.