Save In the heart of Mediterranean cuisine lies this vibrant Roasted Veggie & Feta Couscous Bake, where the sweet caramelization of roasted vegetables meets the fluffy texture of couscous and the creamy tang of feta cheese. This colorful dish brings together the sunny flavors of the Mediterranean in a harmonious blend that's both satisfying and nourishing. Each bite offers a perfect balance of textures and tastes, from the tender vegetables to the light couscous and the rich, melty feta that crowns it all.
Save This Mediterranean-inspired bake brings together the essence of sun-soaked cuisine with minimal effort. The vegetables roast to sweet perfection while the couscous provides a light yet satisfying base. The feta cheese melts slightly into the dish, creating pockets of creamy tanginess that elevate the entire experience. It's a celebration of simple ingredients transformed through thoughtful preparation.
Ingredients
- Vegetables: 1 medium zucchini (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 1 small red onion (sliced), 1 small eggplant (diced), 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
- Couscous: 1 cup (180 g) couscous, 1 cup (240 ml) hot vegetable broth, 1 tablespoon lemon juice, 1 tablespoon olive oil
- Cheese & Finish: 150 g (5 oz) feta cheese (crumbled), 2 tablespoons fresh parsley (chopped), 1 tablespoon pine nuts (optional)
Instructions
- Prepare the vegetables
- Preheat oven to 400°F (200°C). On a large baking sheet, toss zucchini, red and yellow peppers, red onion, and eggplant with olive oil, oregano, salt, and black pepper. Spread in a single layer.
- Roast the vegetables
- Roast vegetables for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- Prepare the couscous
- Meanwhile, place couscous in a large bowl. Pour hot vegetable broth, lemon juice, and olive oil over couscous. Cover and let sit for 5 minutes. Fluff with a fork.
- Adjust oven temperature
- Reduce oven temperature to 375°F (190°C).
- Combine ingredients
- Combine roasted vegetables and couscous in a large mixing bowl. Stir in half of the crumbled feta and half of the parsley.
- Assemble the bake
- Transfer the mixture to a greased 2-quart (2-liter) baking dish. Sprinkle remaining feta over the top.
- Bake the dish
- Bake uncovered for 15 minutes, until feta is slightly golden.
- Finish and serve
- Remove from oven, sprinkle with remaining parsley and pine nuts, if using. Serve warm.
Zusatztipps für die Zubereitung
Für das beste Geschmacksergebnis sollten die Gemüsestücke etwa gleichgroß geschnitten werden, damit sie gleichmäßig garen. Achten Sie darauf, das Gemüse auf dem Backblech nicht zu überfüllen – es sollte in einer einzelnen Schicht liegen, damit es richtig karamellisieren kann, anstatt zu dämpfen. Der Couscous sollte nach dem Quellen leicht und fluffig sein; wenn er zu feucht erscheint, lassen Sie ihn unbedeckt einige Minuten stehen.
Varianten und Anpassungen
Dieses Rezept lässt sich wunderbar an persönliche Vorlieben anpassen. Für eine herbstliche Version können Sie Kürbis oder Süßkartoffeln hinzufügen. Wer es etwas schärfer mag, kann eine fein gehackte Chilischote oder einen Teelöffel Chiliflocken unter das Gemüse mischen. Für eine glutenfreie Alternative ersetzen Sie den Couscous durch Quinoa – verlängern Sie in diesem Fall die Garzeit entsprechend. Veganer können den Feta durch einen pflanzlichen Käuseersatz austauschen oder komplett weglassen und stattdessen geröstete Kichererbsen für zusätzliche Proteine hinzufügen.
Serviervorschläge
Dieser mediterrane Auflauf schmeckt wunderbar als eigenständiges vegetarisches Hauptgericht oder als Beilage zu gegrilltem Fisch oder Hähnchen. Für ein komplettes Menü servieren Sie den Auflauf mit einem frischen griechischen Salat und warmen Pitabrot. Ein Klecks Tzatziki oder Hummus daneben rundet das Ganze perfekt ab. Bei sommerlichen Grillabenden macht sich dieser Auflauf auch hervorragend als ausgefallene Beilage zu gegrilltem Gemüse und Halloumi-Käse.
Save This Roasted Veggie & Feta Couscous Bake brings the essence of Mediterranean sunshine to your table with minimal effort and maximum flavor. It's a testament to how simple ingredients, when treated with care, can transform into something truly extraordinary. Whether enjoyed as a light main dish on a warm evening or as a hearty side during cooler months, this versatile recipe deserves a regular spot in your meal rotation. The beautiful contrast between the sweet roasted vegetables, fluffy couscous, and creamy feta creates a symphony of flavors that's hard to resist.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, you can roast the vegetables and prepare the couscous up to a day in advance. Store them separately in the refrigerator, then combine and bake when ready to serve. You may need a few extra minutes in the oven to heat through completely.
- → What vegetables work best in this bake?
Zucchini, bell peppers, eggplant, and red onion are classic Mediterranean choices. You can also add cherry tomatoes, mushrooms, or artichoke hearts. Just ensure all vegetables are cut to similar sizes for even roasting.
- → Is couscous suitable for gluten-free diets?
Traditional couscous is made from wheat and contains gluten. For a gluten-free version, substitute with quinoa, millet, or rice-based couscous alternatives. Adjust the cooking liquid according to package instructions.
- → Can I use different cheese instead of feta?
Absolutely. Goat cheese, halloumi, or a vegetarian Parmesan work well. For a dairy-free version, try vegan feta alternatives or simply omit the cheese and add extra herbs and a squeeze of lemon before serving.
- → How do I store leftovers?
Store leftover portions in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave in 1-minute intervals until warmed through.
- → What protein can I add to make it more substantial?
Chickpeas, white beans, or grilled chicken cubes blend seamlessly with the Mediterranean flavors. For added protein without meat, stir in hemp seeds or chopped walnuts just before serving.