Basil Roasted Vegetables Over Couscous Recipe

Ingredients for Basil Roasted Vegetables Over Couscous

• Fresh Basil
• 1 tablespoon balsamic vinegar
• Extra Virgin Olive Oil
• 1/2 teaspoon salt
• Garlic Cloves
• 1 medium zucchini (diced)
• 1 medium yellow squash (diced)
• Red Bell Pepper
• Yellow Bell Pepper
• Red Onion
• 8 ounces cremini mushrooms (sliced)
• Cooked Couscous
• Chevre Cheese
• 1/4 teaspoon black pepper
• Basil Sprig

How to Make Basil Roasted Vegetables Over Couscous

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add 1 medium zucchini (diced), 1 medium yellow squash (diced), 1 bell pepper (diced), 1/2 medium red onion (diced), and 8 ounces cremini mushrooms (sliced).
4. Toss well to coat all vegetables evenly.
5. Arrange vegetables in a single layer on a large baking sheet.
6. Roast for 35-40 minutes, or until vegetables are tender and slightly browned, stirring halfway through.
7. While vegetables roast, prepare couscous according to package directions.
8. Spoon cooked couscous onto plates. Top with roasted vegetables.
9. Crumble 1/4 cup feta cheese (or substitute with 1/2 cup stiff yogurt cheese for WW Core) over the vegetables.
10. Sprinkle with freshly ground black pepper.
11. Garnish with fresh basil sprigs and serve immediately.