1 aubergine (cut and sprinkle with salt to remove the bitterness and leave for 10 minutes on kitchen roll while you prepare the other veg. After ten minutes wash off the salt)
1 red onion (diced)
1 courgette (cut into bite sized chunks)
1 sweet potato (diced into bite sized chunks)
12 cherry tomatoes (cut in half)
Cut all the vegetables above and put into a roasting tin. Preheat the oven to 175 degrees.
Make up the mixture below then pour over the vegetables.
1 tbsp olive tapenade (bought in a jar usually near the jars of sun-dried tomatoes)
Squeeze the juice from half a lemon
3-4 good glugs of olive oil
1 clove garlic
Leave in the oven for about 40 mins. Or until soft enough to chew.
Mean while pour cous cous into a bowl (preferably something quite small). Cover with boiling water, around 1 cm above the top of the cous cous. Then put a plate over the bowl and leave to steam for 5 mins. You can let it go cold and then just stir in with the hot roasted vegetables.
The roasted vegetables (not the cous cous) freeze really well.
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