Jen Snow Design

 
Ingredients:
1 large sweet potato, peeled, diced
1 large red pepper, seeded, diced
1 large yellow pepper, seeded, diced
1 med red onion, chopped
1 med zucchini, chopped
1 large portobello mushroom, chop
1 can chickpeas, drained
2 tbsp olive oil
1 tbsp basalmic vinegar
2 tsp minced garlic
1 tsp dried rosemary
1/4 tsp each salt and pepper
1/2 cup feta cheese or 1/3 cup parm
1/4 cup fresh basil or mint, chopped

Method:

1. Preheat oven to 450 degrees.
2. In a large bowl, toss together all vegetables, chickpeas, olive oil, balsamic, garlic, rosemary, salt and pepper. Spread vegetable mixture in a large roasting pan that has been sprayed with cooking spray. Roast for 25 mins, stirring once or twice, until veggies are tender.
3. To serve, combine hot veggies, couscous, feta, and basil in a large serving bowl and toss well. Add a bit more fresh pepper to taste. Mix with cooked quinoa.