Basil Roasted Vegetables Over Couscous

Ingredients

• 2 tablespoons balsamic vinegar 
• 3 ounce basil-flavored chèvre crumbled (goat cheese)
• 3 cups couscous hot cooked
• 2 tablespoons basil fresh minced
• 2  garlic cloves crushed
• 8 ounce mushrooms 
• 1 tablespoon olive oil extra-virgin
• 0.1 teaspoon pepper 
• 1 medium bell pepper red cut into 1-inch pieces
• 1 medium onion red cut into 8 wedges
• 0.3 teaspoon salt 
• 1 medium bell pepper yellow cut into 1-inch pieces
• 2 medium zucchini cut into 1-inch slices

Equipment

• bowl
• oven
• roasting pan

Directions

1. Preheat oven to 42
2. Combine first 5 ingredients in a large bowl; stir well.
3. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan.
4. Bake at 425 for 35 minutes or until tender and browned, stirring occasionally.
5. Spoon roasted vegetables over couscous, and top with cheese.
6. Sprinkle with pepper.
7. Garnish with fresh basil sprigs, if desired.