Griddled Autumn Vegetables With Mustard Sauce & Fruity Co

Jesus, the good shepherd, will not travel at such a rate as to overdrive the lambs. He has tender consideration for the poor and needy. Kings usually look to the interests of the great and the rich, but in the kingdom of our Great Shepherd He cares most for the poor... The weaklings and the sickly of the flock are the special objects of the Savior’s care... You think, dear heart, that you are forgotten, because of your nothingness and weakness and poverty. This is the very reason you are remembered.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Good, Living	6	Servings

INGREDIENTS

2		Onions, red if possible
		cut into wedges
5		Carrots, quartered
4		Parsnips, halved
8		Potatoes, halved
2		Bulbs fennel, halved
1		Aubergine or 1 butter nut
		squash
2		Leeks, cut into chunks
		diagonally
2		Courgettes, cut into chunks
		diagonally
4		Sprigs rosemary
4		Sprigs thyme
		Olive oil
		Sea salt and pepper
		Alternatively use any
		available autumn
		vegetables
1		500 gram pac cous cous
2		Shallots finely chopped
1		Hot vegetable stock
125	g	Ready-to-eat dried figs
		roughly chopped
125	g	Ready-to-eat dried apricots
		roughly
		chopped
50	g	Pine kernels – toasted
		A pinch of all spice
		Zest & juice of 1 orange
2		Heaped tbsp chopped leaf
		parsley
		Seasoning

INSTRUCTIONS

Heat the griddle pan, place a layer of vegetables on the pan and  cook
on all sides until charred and softened. When the first batch is
cooked, remove and keep warm and continue to cook the vegetables.  Toss
in olive oil and sprinkle with sea salt and pepper. Keep warm.  2 Put
the cous cous and shallots in a bowl. Pour over the boiling  stock and
stand for 15 minutes until absorbed.  3 Mix in the rest of the
ingredients and season generously. Serve the  griddled vegetables on a
bed of cous cous, garnished with chopped  parsley.  Converted by
MC_Buster.  Recipe by: Good Living  Converted by MM_Buster v2.0l.

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