Roasted Veggie Caprese Bowls
From Rachel’s Kitchen
Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 4 Servings
Ingredients
1 ½ pearl couscous, uncooked
1 ½ Tablespoons organic chicken “Better Than Bouillon” brand
2 large zucchinis
2 Roma tomatoes
2 red onions
8 oz fresh mozzarella
1 pack fresh basil (about 1 oz)
10 teaspoons balsamic vinegar
2 teaspoons Italian seasoning
¼ cup sliced almonds (about 1 oz)
kosher salt
black pepper
olive oil
2 Tablepoons butter (salted or unsalted…I prefer salted)
Instructions
1. Preheat oven to 450 degrees. Combine pearl couscous, 1 ½ Tablespoons of organic chicken “Better Than Bouillon” brand, and 6 cups of water in a medium pot. Bring to a boil and cook until pearl couscous is tender, 25-30 minutes total (check the bag of pearl couscous you bought and cook according those instructions, if they differ).
TIP: If you end up with any excess stock, simply pour it out. Alternatively, if stock evaporates before farro is done, add a splash of water.
If you have a rice maker, throw the pearl couscous in there with the bouillon.
2. Meanwhile, wash and dry all produce. Trim both zucchini; slice into thin rounds. Cut both tomatoes into 6 wedges. Halve and peel onions; cut one onion into ½-inch-thick wedges. Finely chop remaining other onion. Dice mozzarella into ½-inch pieces. Pick basil leaves from stems; discard stems. Finely chop half the leaves; tear remaining leaves into large pieces.
3. Place onion wedges in the center of a large piece of foil. Lift up and crimp sides of foil to make a bowl (make two bowls for each sliced onion wedges). Pour in 5 teaspoons of the balsamic vinegar (you’ll use the rest later) and a drizzle of olive oil. Season with salt and pepper. Place on one side of a baking sheet.
4. On opposite side of baking sheet, toss tomato and zucchini with a drizzle of olive oil, Italian seasoning, salt, and pepper (Depending on the size of your zuchinni, you may need to use 2 baking sheets for roasting). Roast on the top rack(or upper half of the oven if using two racks) until tomato and zucchini are browned and onion wedges are softened, 15–20 minutes. Meanwhile, heat a small, dry pan over medium-high heat. Add almonds and toast, stirring often, until fragrant and lightly browned, 3–4 minutes. Turn off heat; transfer to a small bowl.
5. In a second small bowl, whisk together the vinaigrette using 5 teaspoons of the remaining balsamic vinegar and a large drizzle of olive oil. Season with salt and pepper. Heat a drizzle of oil in same pan used to toast almonds over medium-high heat. Add chopped onion and cook until softened, 4-5 minutes. Season with salt and pepper.
6. Stir chopped onion, chopped basil, half the mozzarella, and 2 Tablespoons of butter into the pearl couscous. Season with salt and pepper; divide between bowls. Top with roasted veggies and remaining mozzarella. Drizzle with vinaigrette and sprinkle with almonds and torn basil.
Notes for Fun
The original recipe called for farro instead of pearl couscous. I found farro hard to find at your typical grocery store and the size of the pearl couscous was great! You also can swap out for rice or any grain you like (just be sure to cook it the same way with the chicken bouillon to get the flavor you want).
Recipe from Hello Fresh
