My tea tonight consisted of roasted vegetables, cous cous and hommus. A good friend first cooked this for me and it quickly became a favourite. It's the sort of the recipe or cooking style that my mother would refer to as 'Alleluia'. Which could be taken to mean, 'throw it all together and pray that it works out ok'. Mum's interpretation is somewhat deeper. Her 'Alleluia' cooking method is more about an intuitive understanding of food and which combinations work best.
Take any of your favourite vegetables, peel and chop them. Toss through some olive oil and season with salt and pepper. Add herbs and spices of your liking. I added dried chilli seeds, basil, thyme and rosemary. Cook on a moderate temperature for around 1 hour. Serve with plain cous cous and hommus to taste. Best consumed with a nice glass of red wine.