PASTA - Basil Roasted Vegetables Over Couscous

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* Exported from MasterCook *

 

Basil Roasted Vegetables Over Couscous

 

Recipe By : Cooking Light June 1996

Serving Size : 4 Preparation Time :0:00

Categories : Pasta Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons minced fresh basil

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1/4 teaspoon salt

2 cloves garlic -- crushed

2 medium zucchini -- cut in 1 " slices

1 medium red bell pepper -- cut in 1 " pieces

1 medium yellow bell pepper -- cut in 1 " pieces

1 medium red onion -- cut into 8 wedges

8 ounces mushrooms

3 cups hot cooked couscous

3 ounces basil flavored goat cheese (chevre) -- crumbled

1/8 teaspoon pepper

Fresh basil sprigs -- optional

 

Preheat oven to 425 oF.

 

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 oF for 35 minutes or until

tender and browned, stirring occasionally.

 

Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with

pepper. Garnish with fresh basil sprigs, if desired. Yield: 4 servings

(serving size: 1 cup vegetables, 3/4 cup couscous and 1 1/2 tablespoons cheese).

 

Note: substitute feta cheese or plain chevre for the basil flavored if desired.

 

calories 285 (28% from fat): protein 11 g: fat 8.9g (sat 3.7g, mono 3.5 g, poly

..7g): carb 41.4g: fiber 3.9g: chol 19mg: iron 2.7 mg: sodium 439 mg: calcium 140

mg.

 

 

 

 

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