Basil Roasted Vegetables over Couscous (1+)
I am a gardener and this is one of my favorite summer recipes. You can absolutely not go wrong with this recipe. The variations are endless depending on what is fresh in the store or ripe in your garden."This is excellent! Just went out to the garden, picked a variety of fresh vegetables. Added the marinade (substituted balsamic vinegar with regular vinegar) and it all turned out great! Topped the cooked veggies with quinoa (instead of couscous) and grated cheddar cheese (instead of feta). Delicious!" - Buddercup
Yield: 4 Ready in 1 hours
500 people trying soon
Verified by stevemur
|2 tablespoonsfresh basil; minced|
|2 tablespoonsBalsamic vinegar|
|1 tablespoonolive oil|
|2 clovesGarlic; crushed|
|2 eachzucchini; cut in 1" slices|
|1 eachred bell pepper; cut in 1" pieces|
|1 eachyellow bell pepper; cut in 1" pieces|
|1 eachred onion; cut into 8 wedges|
|3 cupsCouscous; cooked couscous|
|3 ouncesfeta cheese|
Basil Roasted Vegetables over Couscous (1+) Preparation
Preheat oven to 425F.
Combine first 5 ingredients (thru garlic) in a large bowl; stir well. Add zucchini, bell pepper, onion and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425F for 35 minutes or until tender and browned (stir occasionally).
Spoon roasted vegetables over couscous and top with cheese. Sprinkle with pepper. Garnish with fresh basil.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?