Baking vegetables is a healthy way of cooking; it ensures that the flavor and nutrients of the vegetables are not lost. Most of the vegetables can be baked, they just need to be cut down in the small pieces of 1-2 inch and spread out evenly on the tray in the oven so that they get enough space to cook evenly. Here is a basic baked vegetable recipe, when served with couscous and tomato sauce it is a complete meal.

Baked vegetables
6 medium sized broccoli florets
zucchini sliced
2 carrots sliced
aubergine, sliced
2 baby corn stalks

2 tbsp olive oil
1 tsp lemon juice
Salt and pepper to taste
Tomato sauce
2 medium tomatoes
2 garlic cloves
1 small piece of fresh ginger
Salt and pepper to taste
1 tbsp olive oil

1 cup couscous
1 cup water (as per the instructions on the pack)

Baked vegetables
1. Marinate the vegetables for 30 minutes so that they are tender. Toss the vegetables to coat.
2. Pre-heat the oven at 175 C (350 F) for 10 minutes.
3. In a baking tray, place vegetables like broccoli and carrot which have longer cooking time.
4. Place the tray in the oven at 175 C (350 F) for 5 minutes.
5. Place the rest of the vegetables in the baking tray and bake for 10 minutes. Save the marinade for later use.
6. Brush the vegetables with the marinade and bake further for 10 minutes until they are tender and slightly brown.

Tomato sauce
1. Blend tomato, ginger and garlic in a blender.
2. Heat a pan with 1 tbsp olive oil.
3. Add all tomato paste to the pan and cook for 5 minutes.
4. Add salt and pepper to taste.

1. Add 1 cup of couscous to 1 cup of boiling water
2. Let it simmer for 3-4 minutes and remove from heat as soon as the water is absorbed.

1. Mound the couscous on a plate and top it with tomato sauce
2. Spread the baked vegetables evenly on top, garnish with basil leaves.

1. Couscous can be replaced with rice.
2. Follow the cooking instructions for couscous on the pack

Serves: 2
Preparation Time: 30 Minutes