Sheet Tray Med Bowl – Roastables Broccoli Zesty Herb

fork and knife iconServes: 4
chef hat iconSource: Ocean Mist Farms

Dietary Preferences

Vegetarian

Ingredients

Vegetables:

  • 1 Zucchini, sliced into half-moons
  • 1 Red bell pepper, sliced
  • 1 small Red onion, sliced
  • 1 cup Cherry tomatoes, halved
  • 2 Tablespoon Olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • ½ teaspoon Paprika
  • ½ teaspoon Oregano, dried
  • ½ teaspoon Cumin, ground
  • ¼ teaspoon Red pepper flakes

Couscous:

  • 1 cup Couscous
  • 1 Tablespoon Olive oil
  • 1 ¼ cups Water or broth, boiling
  • ½ teaspoon Salt

Assembly:

  • *½ cup Feta cheese, crumbled (optional garnish)
  • *2 Tablespoons Parsley, fresh, chopped (optional garnish)

Directions

  1. Preheat oven to 450ºF.

Roastables:

  1. Follow the bag preparation instructions for the Broccoli and place on a baking sheet. Roast for 20 minutes until golden and tender. Once cooked sprinkle with garlic parmesan panko.

Vegetables:

  1. Toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, salt, pepper, paprika, oregano, cumin, and red pepper flakes.
  2. Spread the vegetables evenly on a sheet tray.
  3. Cook sheet tray for 18-25 minutes or until vegetables are tender.

Couscous:

  1. Heat olive oil in a medium pot over medium heat.
  2. Add the couscous and toast for 1 minute, stirring frequently.
  3. Pour in boiling water or broth and salt. Stir, cover, and remove from heat.
  4. Let sit for about 5 minutes to steam.
  5. Fluff with a fork.

Assembly:

  1. Plate couscous and vegetables and garnish with feta cheese and chopped parsley.

Serve alongside Roastables Zesty Herb Broccoli.

WATCH How to Cook Roastables