2 T minced fresh basil
2 T balsamic vinegar
1 T olive oil
¼ t salt
2 garlic cloves, minced
2 med zucchini, 1″ slices
1 med red bell pepper, 1″ slices
1 med yellow pepper, 1″ slices
1 med red onion, 8 wedges
1 8-oz pkg mushrooms
3 c hot cooked couscous
1 3-oz pkg goat cheese
⅛ t pepper
fresh basil

Preheat oven to 425°. Combine first five ingredients in a large bowl; stir well. Add zucchini, peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally. Spoon roasted vegetables over couscous and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs.