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Basil-Roasted Vegetables over Couscous

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Basil-Roasted Vegetables over Couscous
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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
8 ounces mushrooms
3 cups hot cooked couscous
3 ounces basil-flavored chèvre, crumbled
1/8 teaspoon pepper
Fresh basil sprigs

Preheat oven to 425 degrees F. Combine basil, vinegar, olive oil, salt
and garlic 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 35 minutes at 425 degrees F. or until
tender and browned, stirring occasionally. Spoon roasted vegetables
over couscous and top with chèvre. Sprinkle with pepper. Garnish
with fresh basil sprigs. 4 servings.

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