Israeli Couscous Salad with Mediterranean Roasted Vegetables

Israeli Couscous Salad with Mediterranean Roasted Vegetables

A fabulous way to enjoy fresh summer vegetables: Israeli Couscous Salad with Mediterranean Roasted Vegetables

Ingredients

  • ½ pound medium asparagus spears cut into one inch pieces
  • ½ pound zucchini cut into one inch pieces
  • ½ pound yellow squash cut into one inch pieces
  • ½ pound peeled eggplant cut into one inch pieces
  • 1 large sweet red bell pepper cut into one inch pieces
  • ¼ cup red onion sliced thin
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • 1 tablespoon Greek or Mediterranean dried oregano
  • 1 teaspoon garlic powder
  • ½ cup pitted and sliced Kalamata olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons drained capers
  • ¼ teaspoon freshly ground black pepper
  • ½ pound Israeli couscous
  • 2 teaspoons salt
  • Vinaigrette, see below
  • ½ cup crumbled feta cheese (optional)
  • 1 tablespoon minced shallots
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup extra virgin olive oil
Read the whole recipe on A Family Feast