Basil Roasted Vegetables Over Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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According to folklore, basil is a harbinger of romance. Should a man give a sprig to a woman, she will fall in love with him and never, ever leave him. In Italy, if a woman puts a pot of basil on her windowsill, it means she is ready to receive her suitor. She might have many suitors if she serves this recipe, too. Ingredients:
2 tablespoons minced fresh basil |
2 tablespoons balsamic vinegar |
1 tablespoon extra-virgin olive oil |
1/4 teaspoon salt |
2 garlic cloves, crushed |
2 medium zucchini, 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 |
1 (8-ounce) package mushrooms |
3 cups hot cooked couscous |
1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled |
1/8 teaspoon pepper |
fresh basil sprigs (optional) |
Directions:
1. Preheat oven to 425°.
2. Combine first 5 ingredients in a large bowl; stir well. Add zucchini, 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.
3. Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.
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