Categories: Sides

Ingredients

• Nonstick cooking spray
• 1 small eggplant, halved lengthwise
• 1 small sweet onion, halved
• 1 carrot, halved lengthwise
• 1 yellow or red sweet pepper, halved lengthwise and seeded
• 1 or 2 yellow banana peppers, halved lengthwise and seeded
• 1 cup water
• 3/4 cup quick-cooking couscous
• Balsamic-Mustard Dressing:
• 1/4 cup white balsamic vinegar
• 1 tbsp. canola oil
• 1 1/2 tsp Dijon
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Directions

1. Preheat oven to 375. Lightly coat a shallow baking pan with cooking spray. Place all vegetables, cut sides down, in prepared baking pan. Roast for 45-60 minutes or until tender.

2. Wrap eggplant and peppers in foil; let stand for 20 minutes. Set remaining veggies aside. Peel eggplant and peppers. Cut all veggies into bite-size pieces.

3. In a medium saucepan, bring the water to boiling. Stir in couscous. Remove from heat; let stand, covered, for 5 minutes.

4. In a large bowl, combine veggies, couscous, and Balsamic-Mustard Dressing. Toss gently to coat. Serve chilled or at room temp.

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