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This entry was posted on July 26, 2011 by Brian Larkowski.
2 Tbsp minced fresh basil leaves2 Tbsp balsamic vinegar1 Tbsp olive oil¼ tsp salt2 garlic cloves, crushed2 medium zucchini, cut into 1-inch pieces1 medium red bell pepper, cut into 1-inch pieces1 medium yellow squash, cut into 1-inch pieces1 medium red onion, cut into 8 wedges8 oz crimini mushrooms, sliced3 cups hot, cooked couscousPepperFresh basil sprigs
Preparation: Serves 4Preheat 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.
This entry was posted in Recipes on July 26, 2011 by Brian Larkowski.
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