Basil Roasted Vegetables Over Couscous Recipe
Ingredients
| Basil | 2 Tablespoon, minced | |
| Balsamic vinegar | 2 Tablespoon | |
| Extra virgin olive oil | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), 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 | ||
| Mushrooms package | 1 | |
| 3 cups hot cooked couscous | ||
| Goat cheese package | 1 , crumbled | |
| Pepper | 1/8 Teaspoon | |
Directions
Preheat oven to 425°.
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.
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.
Chef
