Basil Roasted Vegetables Over Couscous
|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)|
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.