INGREDIENTS

2 Tbsp minced fresh basil leaves

2 Tbsp balsamic vinegar

1 Tbsp olive oil

¼ tsp salt

2 garlic cloves, crushed

2 medium zucchini, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inch pieces

1 medium yellow squash, cut into 1-inch pieces

1 medium red onion, cut into 8 wedges

8 oz crimini mushrooms, sliced

3 cups hot, cooked couscous

Pepper

Fresh basil sprigs

Preparation: Serves 4

Preheat oven to 425°F.

Combine first 5 ingredients (through garlic) in a large bowl; stir well. Add zucchini, bell peppers, squash, onion and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake for 35 minutes or until tender and browned, stirring occasionally.

Spoon roasted vegetables over couscous. Sprinkle with pepper. Garnish with fresh basil sprigs.