Potluck Recipes

Roasted Ratatouille Couscous

12 servings

Ratatouille has always seemed like a good idea that too often is badly executed. The combination of ingredients is great. The preparation, cooking each vegetable then combining them to make a stew, is labor-intensive and can produce mushy vegetables.

So here I've taken the good and discarded the bad. The vegetables are cut into cubes, tossed with oil, salt and pepper and roasted. The vegetables are tossed with couscous and dressed with a little more oil. I've been tweaking this recipe for a long time. You can add garlic, remove the bell pepper, throw in more zucchini or tomato; any way you make it, it's a delicious combination. Make this just before leaving for your potluck.

1 medium eggplant (about 1 pound), cut into 3/4 - to 1-inch cubes

1 pound zucchini, cut into 3/4 - to 1-inch cubes

1 large red bell pepper, cored, seeded and cut into 1/2 - to 3/4 -inch squares

2 medium onions, cut into 1/2 - to 3/4 -inch cubes

2 tomatoes, seeded and cut into

1/2 - to 3/4 -inch dice

1/3 cup plus 2 tablespoons extra-virgin olive oil

Salt