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Roasted Vegetable Salad

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Main Course, Side Dish


  • 1 small Eggplant diced
  • 1 small Zucchini sliced
  • 1 Yellow Bell Pepper stem, ribs and seeds removed, cut into chunks
  • 1 large Carrot peeled and sliced
  • 8 oz Baby Bella Mushrooms quartered
  • 1 cup Peas
  • 1 tsp Cumin
  • 2 tsp Za'atar divided
  • 2 tbsp Avocado Oil divided
  • 1 cup Israeli Couscous prepared according to package instructions
  • Salt and Pepper to taste
  • Juice of half a lemon
  • Feta Crumbles optional


  • Preheat the oven to 400 degrees.
  • Toss the vegetables in one tablespoon of avocado oil, one teaspoon of za'atar, the cumin, salt and pepper. Spread the vegetables into a single layer on a lined baking sheet. Roast for 35 to 40 minutes, stirring half way through the cooking process.
  • While the vegetables are roasting, prepare the couscous and peas according to package instructions.
  • To assemble the salad, combine the prepared couscous and peas with the roasted vegetables, along with any cooking liquids from the veggies. Add the remaining avocado oil, lemon juice, and za'atar. Toss to combine. Garnish with feta crumbles (omit if serving with meat).