Quick mid-week way of using up lots of vegetables and making lots of leftovers. We supplemented CSA eggplant, zucchini, and baby carrots with white mushrooms and onions. We also roasted two home-grown heirloom Russian plum tomatoes. We sautéed the vegetables with some summer savory (also from the CSA), some home-grown rosemary (from Alexey and Rebecca’s wedding), and some oregano. Then we tossed with couscous and served with farmers’ market pasture-raised lamb sausage, olives, and feta cheese, with a squeeze of lemon on top. More pictures after the break.