Everybody loves roasted vegetables and these are
presented on a bed of couscous and topped with Feta cheese

Recipe By : www.BensonsGourmetSeasonings.com
Servings : 4 Categories : Pasta Vegetarian Cheese

1 Tablespoon #106 Gusto Salt-Free seasoning
1 Tablespoon #103 Table Tasty Salt-Free seasoning
2 Tablespoons Balsamic Vinegar
1 Tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
2 medium Zucchini, trimmed, cut in 1-inch pieces
2 medium Red Bell Pepper, trimmed, seeded, cut in 1-inch pieces
1 medium Yellow Bell Pepper, trimmed, seeded, cut in 1-inch pieces
1 medium Green Bell Pepper, trimmed, seeded, cut in 1-inch pieces
1 medium Red Onion, peeled, cut into wedges
8 ounces Fresh Mushrooms, left whole
3 cups Couscous, Regular or Whole Wheat, cooked (steamed) and kept warm
4 ounces Feta Cheese (or Chèvre), cut into pieces

In large bowl combine first 5 ingredients. Add vegetables; toss well to coat. Arrange vegetables in a single layer in shallow roasting pan. Bake at 425ºF for 35 minutes, or until vegetables are tender and browned; stir occasionally. Spoon over couscous and top with cheese.

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