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Basil Roasted Vegetables Over Couscous Recipe
|Minced fresh basil||2 Tablespoon|
|Balsamic vinegar||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Zucchini||2 Medium, cut into 1-inch slices|
|Red bell pepper||1 Medium, cut into 1-inch pieces|
|Yellow bell pepper||1 Medium, cut into 1 -inch pieces|
|Red onion||1 Medium, cut into 8 wedges|
|Mushrooms||8 Ounce (1 Package)|
|Hot cooked couscous||3 Cup (48 tbs)|
|Basil flavored chevre||3 Ounce, crumbled (1 Package, Goat Cheese)|
Serving size: Complete recipe
Calories 1594 Calories from Fat 434
% Daily Value*
Total Fat 49 g74.9%
Saturated Fat 22.5 g112.6%
Trans Fat 0 g
Cholesterol 89.3 mg
Sodium 884.3 mg36.8%
Total Carbohydrates 222 g73.9%
Dietary Fiber 22.5 g89.8%
Sugars 28.1 g
Protein 70 g139.4%
Vitamin A 160.1% Vitamin C 826.6%
Calcium 99.8% Iron 51.2%
*Based on a 2000 Calorie diet
Combine first 5 ingredients in a large bowl.
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.