My computer is finally back up and running! I have a ton of pictures to sort through and recipes to post that I made while my laptop was shot, but for now I will leave you with this quick one. It's really simple and doesn't take long at all to throw together. It's light and summery and full of vegetables. Brennan took the leftovers to work today for lunch and honestly, I'm a little sour about it. I'd really rather be eating them myself.
Somehow, Brennan and I have survived these past few months of living in our new apartment without buying any balsamic vinegar. I don't know how we managed, but I began craving it. We used to eat so much Mediterranean inspired food, but lately it's been a lot of Tex-Mex and Asian. I needed to break this cycle and make something a little bit lighter and Grecian.
I didn't want to go totally Greek Salad, because I feel that's over done. So, I replaced cucumbers with zucchini and made it a couscous salad instead. I also chose to roast the veggies, but if possible, I would have grilled them. We just haven't purchased one of those yet either. Both options work, I just find it a little nicer to grill in the summer so you aren't heating the house up with the oven on. Also, in my photos, you will see that I didn't use red onion, but that was not on purpose. I just didn't have one on hand, so I used yellow. Definitely use red, I will state that in the recipe. It's just not the same.
You also have some options to play around with in this salad. If you like kalamata olives, I would definitely throw some in. Bren did and he loved it. Another option would be to add chickpeas for more protein. This dinner was thrown together pretty quickly after a long day of recovering from sunburn. Had I thought about it earlier, I would have prepped some chickpeas. The extra protein will make it more filling and suitable for an entree.
Couscous Salad with Balsamic Roasted Vegetables
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.