Basil roasted veggies & couscous
Roast
Roasting
The roasting gives the veggies in this dish a wonderful rich flavor, not to mention beautiful with all the gorgeous colors. And couscous is a nice change from rice and pasta all the time. It also makes for great (and lots of) leftovers, which I am very much looking forward to tomorrow. :) Basil Roasted Veggies & Couscous Feel free to roast whatever veggies you like best, or whatever is in season at the time. This would also be good on the side dish of a nice roasted chicken. Makes 4-6 servings. Ingredients 2 Tbs minced fresh basil 2 Tbs balsamic vinegar 1 Tbs extra virgin olive oil 1/4 tsp salt 2 garlic gloves, crushed 2 medium zucchini, cut into 1†slices 1 medium red bell pepper, cut into 1†pieces 1 medium yellow pepper, cut into 1†pieces 1 medium red onion, cut into 8 wedges 1 (8oz) package mushrooms 3 cups hot cooked couscous 3 oz. basil-flavored goat cheese, crumbled (optional) Directions Preheat oven to 425˚F. Combine basil, vinegar, oil, salt, and garlic in large bowl
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