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.
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 mg29.8%
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