Each serving provides approximately: 306 calories, 1 g protein, 43 g carbohydrates, 4 g fiber, 10 g fat (4 g saturated), 21 mg cholesterol, 26 mcg folate, 1 mg iron, 655 mg sodium.
Preheat oven to 425 degrees F.
Prepare couscous according to package directions.
In a large bowl, combine peppers and squash. Mix together salt, pepper, garlic, seasoning, oil and balsamic vinegar. Toss with vegetables. Spread vegetables evenly in sheet pan and roast for 10 to 12 minutes or until vegetables are crisp-tender. Reserve leftover marinade.
Cool vegetables, toss with remaining marinade, couscous and cheese.
For more information, guides, and resources, checkout our Baking Tips Here, or click on a guide link below:
