An easy and customizable recipe that’s great for meal planning and batch cooking. Choose any five vegetables you like, and grain or starch you like, and top with sesame dressing, toasted sesame seeds, fresh lime, and Sriracha.
1 zucchini, sliced
1 small acorn squash, sliced
10 radishes, quartered
1 red pepper, sliced
1 yellow pepper, sliced
1 head broccoli, florets separated
2 cups cooked couscous (or any other starch or grain of choice)
1/4 cup sherry vinegar
3/4 cup sesame oil
2 Tablespoons brown sugar
1/2 teaspoon salt
pinch of ground black pepper
1 teaspoon Sriracha sauce, plus more for serving
Juice of half a lime, plus more for serving
Sesame seeds for garnish
Preheat oven to 425ºF. Toss all vegetables in olive oil and sprinkle with salt. Separate in sections on parchment lined baking sheets and roast in oven for 30-45 minutes until cooked through with charred spots. Set aside.
Add sherry vinegar, sesame oil, brown sugar, 1/2 teaspoon salt, black pepper, Sriracha, and lime juice in a Mason jar. Cover with lid and shake vigorously until well combined.
Place sesame seeds in a dry skillet and toast over medium heat until dark gold and fragrant. Set aside.
Spoon cooked couscous onto a serving platter. Top with as many roasted vegetables as you like. Serve with sesame dressing, toasted sesame seeds, pieces of fresh lime, and Sriracha.
When you make the sesame dressing, be sure to taste the dressing after it’s shaken, and adjust the flavour by adding more of any of the dressing ingredients to suit your liking.
Keywords: roasted vegetables, couscous, sesame dressing