Kenmore Honored Harvest Time entry by Jan Trometer, Iowa State Fair

November 4, 2013 by Kenmore

I developed this recipe about 15 yrs ago. My friend & I attended the chef presentations at the IA State Fair. Chefs would demo & we’d listen & learn all day. It was our favorite thing to do at the fair every year. One chef used couscous & roasted veggies. At that time I had never heard of couscous & knew nothing about roasting veggies. My cooking horizons quickly expanded! My husband had heart surgery in 93 & was dedicated to living a healthy lifestyle. I recognized that roasting veggies could be a new & tasty addition to our vegetarian diet. This recipe gave us options for veggies & was healthy. I love to garden & enjoy using my fresh veggies in the summer & they are available at any grocery store in the winter. I love this recipe because it is so simple, it tastes good & is versatile. We usually eat it hot but its good at room temp or cold. It is special to me because it always brings memories of my good friend & all the fun we have together especially the day we spent at the Fair.


preparation time
0 mins

cook time




1 medium eggplant or 4 Japanese long-style eggplants wash and cut in half lengthwise

1 red pepper wash and cut into 2 halves, remove seeds

12 baby carrots wash

1 large or 2 small sweet Vidalia type onions trim and peel off the outer skin layer

2 tablespoons honey Dressing

2 tablespoons dijon mustard Dressing

0.25 cup avocado oil Dressing

2 tablespoons additional avocado oil Dressing

0.25 cup balsamic vinegar Dressing

2 tablespoons additional balsamic vinegar Dressing

15.5 ounces fat free chicken broth Couscous

0.5 cup Couscous Couscous


Step 1: Roasted Veggies

Oven preheated to 375 degrees. Spray 10" by 15" cookie sheet with butter flavored cooking spray.

Step 2: Roasted Veggies

1 medium eggplant or 4 Japanese long-style eggplants, wash & cut in half lengthwise 1 red pepper, wash and cut into two halves, remove seeds. Wash 12 to 16 baby carrots. 1 large or 2 small sweet Vidalia type onions, trim & peel off the outer skin layer .

Step 3: Roasted Veggies

After placing on the baking sheet cut side down, spray lightly over veggies with the cooking spray. Bake at 375 degrees for about one hour.

Step 1: Couscous

When veggies are roasted and cooling, cook couscous. Bring chicken broth to a boil.

Step 2: Couscous

Add couscous to boiling broth, stir, remove from heat and let set 5 minutes or more.

Step 1: Dressing

Whisk all dressing ingredients together until well blended. Combine with the couscous.

Step 3: Couscous

Peel outside of pepper and onion off. Cut into bite size pieces. Add to couscous. Scoop out meat of eggplant. Discard seeds. Cut into pieces . Add to couscous. Slice carrots into small slices. Add to couscous.


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