Oven Roasted Vegetables with Roasted Garlic Aioli on Toasted Israeli Couscous
I wrote about how well the cruciferous vegetables are doing this well in the garden. I shared how to freeze romanesco for future use. While I have been putting the bulk of the vegetables in the freezer for the winter I use them for dinners all summer long – fresh is best after all. One of the biggest joys of growing your own food is eating freshly picked fruits and vegetables. I was looking for a simple, yet flavorful way to celebrate the romanesco, broccoli and cauliflower. I found a recipe for oven roasted vegetables with roasted garlic aioli. It let the vegetables shine and the roasted garlic/lemon sauce was a perfect complement to the nutty vegetables.
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Oven Roasted Vegetables with Roasted Garlic Aioli
Serves 2
3 cups assorted broccoli, cauliflower and romanesco florets
1 head of garlic
1 TBS lemon juice
3 TBS olive oil
1/4 cup walnuts
1/2 cup Israeli couscous
1 1/4 cups water
salt to taste
Preheat oven to 400°
Cut the top of the garlic head off. Place in foil. Drizzle a little olive oil over top. Wrap in foil and place in preheated oven.
Mix florets with 1 TBS of olive oil and a sprinkling of salt. Spread on a baking sheet and place in preheated oven. Roast for 20 minutes until the vegetables just start to turn brown on the bottom.
Remove vegetables and set aside. Check garlic to see if it is soft. If it is, remove – if not, return to oven for another 10 minutes.
Remove garlic and let cool.
While the vegetables are cooking toast the walnuts. Set aside and chop when cooled.
Heat 1 tsp of the olive oil in a saute pan. Add the couscous and toss in the oil and carefully toss about until it is golden brown. Add the stock and cook until the liquid is absorbed.
Press the garlic cloves out of their skins and mash into a paste. Add the lemon juice and mix well. Stir in the olive oil until emulsified. Add salt to taste.
Add as much of the garlic aioli to the roasted vegetables as you would like and serve over top of the couscous and sprinkle the walnuts over top. Sprinkle with Parmasan cheese
How Were the Roasted Vegetables with Roasted Garlic Aioli?
Oh my! This was one delicious dinner. It wasn’t complicated but it was so flavorful. The roasted garlic and lemon came together in a deliciously creamy sauce that paired so beautifully with the vegetables. The toasted Israeli couscous was a perfect base.
I served it with a side salad of freshly picked greens topped with a rice vinegar vinaigrette. I tossed in a few dried cranberries and the bit of sweetness was a perfect contrast.
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