Basil Roasted Vegetables Over Couscous

• 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)

1. Preheat oven to 425u0b0.
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 425u0b0 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.

fresh basil, balsamic vinegar, extra virgin olive oil, salt, garlic, zucchini, yellow squash, red bell pepper, yellow bell pepper, red onion, mushrooms, couscous, chevre cheese, pepper, fresh basil

Taken from www.food.com/recipe/basil-roasted-vegetables-over-couscous-187753 (may not work)