2 Tbsp minced fresh basil leaves
2 Tbsp balsamic vinegar
1 Tbsp olive oil
¼ tsp salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
8 oz crimini mushrooms, sliced
3 cups hot, cooked couscous
Fresh basil sprigs
Preparation: Serves 4
Preheat oven to 425°F.
Combine first 5 ingredients (through garlic) in a large bowl; stir well. Add zucchini, bell peppers, squash, onion and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake for 35 minutes or until tender and browned, stirring occasionally.
Spoon roasted vegetables over couscous. Sprinkle with pepper. Garnish with fresh basil sprigs.