BASIL ROASTED VEGETABLES OVER COUSCOUS

BASIL ROASTED VEGETABLES OVER COUSCOUS image

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
1 (8-ounce) package mushrooms
3 cups hot cooked couscous
1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled
1/8 teaspoon pepper
Fresh basil sprigs (optional)

Steps:

Preheat oven to 425°. Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally. Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired. 285 calories

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