INGREDIENTS
3 tbsp
Basil, fresh leaves
2
Garlic cloves, medium
6
Red bell peppers (about 3 pounds), medium
1 cup
Yellow onion, medium
2 cups
Zucchini, small
1 tbsp
Tomato paste
3/4 cup
Israeli couscous
1
Black pepper, Freshly ground
1
Kosher salt
3 tbsp
Olive oil
2 cups
Fontina cheese
1/2 cup
Parmesan cheese
18
Toothpicks