Basil Roasted Vegetables over Couscous
photo by Brooke the Cook in
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 29.58 ml minced fresh basil
- 29.58 ml balsamic vinegar
- 14.79 ml extra virgin olive oil
- 1.23 ml salt
- 2 garlic cloves, crushed
- 1 medium zucchini, cut into 1-inch slices
- 1 medium yellow squash, 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
- 226.79 g package mushrooms
- 709.77 ml hot cooked couscous
- 85.04 g package basil-flavored chevre cheese, crumbled (goat cheese)
- 0.61 ml pepper
- fresh basil sprig (optional)
directions
- Preheat oven to 425°.
- Combine first five ingredients in a large bowl; stir well. Add zucchini, yellow squash, 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.
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Reviews
-
This was a great vegetarian dinner! Easy to do and was ready in just under an hour - the balsamic & basil work so well with the goat cheese and fresh ground peppers, and the flavorful veggies pull the whole thing together! I couldn't find the basil-flavored goat cheese, but the plain worked just fine. We omitted the couscous since we were looking for a lighter dinner tonight and just ate the veggies - loved it! Made for Newest Zaar tag.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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