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.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (8%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 18.9mg||6 %|
|Sodium 276.9mg||10 %|
|Potassium 1006.3mg||26 %|
|Total Carbohydrate 148.5g||44 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 136.5g|
|Protein 29g||41 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 779
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