Basil Roasted Vegetables over Couscous |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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For some reason, the smell of fresh basil reminds me of springtime. This simple recipes uses the herb to its full advantage. You can add other vegetables to your liking or even add tofu as I sometimes do. For WW Core folks, it's Core plus points for the cheese. If you want all core, try making a very stiff yogurt cheese instead. Ingredients:
2 tablespoons minced fresh basil |
2 tablespoons balsamic vinegar |
1 tablespoon extra virgin olive oil |
1/4 teaspoon salt |
2 garlic cloves, crushed |
1 medium zucchini, cut into 1-inch slices |
1 medium yellow squash, 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 chevre cheese, crumbled (goat cheese) |
1/8 teaspoon pepper |
fresh basil sprig (optional) |
Directions:
1. Preheat oven to 425°.
2. Combine first five ingredients in a large bowl; stir well. Add zucchini, yellow squash, 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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