More Great Recipes: Dinner | Dinner Party | Egg-Free | Fruit

Basil Roasted Vegetable Couscous Salad


User Avatar
Member since 2014

Serves 8–10 | Prep Time 20 | Cook Time 35

Ingredients

2 tbsp fresh basil, minced
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
¼ tsp salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1" slices
2 medium squash, cut into 1" slices
2 medium eggplant, cut into 1" slices
2 medium red bell peppers, cut into 1" slices
2 medium yellow peppers, cut into 1" slices
1 medium yellow onions, cut into 8 wedges
1 (8 oz) package baby bella mushrooms
3 cups couscous, cooked
2 tbsp fresh lemon juice
5 tbsp olive oil
Salt and freshly ground pepper to taste


Combine first five ingredients in a large bowl; stir well. Add all of the prepared vegetable; toss well to coat. Arrange vegetables on a single layer in a shallow roasting pan. Bake at 425° F for 35 minutes or until tender and browned, stirring occasionally.


Combine lemon juice and olive oil. Add salt and pepper to taste. Set aside.


Combine roasted vegetables with couscous. Add dressing, stir well to combine. Can be served warm or chilled.


Pairs Well With


Notes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

446 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11255 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51073 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls