Ingredients
- 3 cloves of garlic
- 2 courgettes
- 2 aubergines
- 2 peppers
- 2 red onions
- 250g cous cous
- 300ml of vegetable stock
- 3 tbsp Basil Infused Olive Oil
- 1 tbsp Vine Tomato Infused Balsamic
Method
Heat the oven to 180°C/fan 160°C/gas 5. Roughly chop the vegetables into big chunks and add to a roasting dish. Finely slice one of the cloves of garlic, then halve the others. Glug Basil oil over the vegetables and garlic, and put in the oven.
The cooking time depends on the texture you would like the vegetables to be. We recommend an hour if you would like them to really reduce down and caramelise.
Put the cous cous in a bowl and pour the stock over, then cover and leave for 10 mins (or recommended waiting time). Fluff up with a fork and dress with Vine Tomato Balsamic.
Serve
as an side dish to stuffed peppers, kebabs, lamb or as a main with a green salad.