Israeli Couscous Salad with Mediterranean Roasted Vegetables

INGREDIENTS

1/2 lb

Asparagus spears, medium

2 tbsp

Basil, fresh

1/2 lb

Eggplant

1 tsp

Garlic powder

1 tbsp

Greek or mediterranean dried oregano

1 tsp

Lemon, zest

Red bell pepper, large sweet

1/4 cup

Red onion, thin

1 tbsp

Shallots

1/2 lb

Yellow squash

1/2 lb

Zucchini

2 tbsp

Balsamic vinegar

2 tbsp

Capers

1/2 cup

Kalamata olives, pitted and sliced

2 tbsp

Lemon juice

Vinaigrette

1/2 lb

Israeli couscous

1/2 tsp

Black pepper, freshly ground

3 tsp

Salt

11 tbsp

Olive oil, extra virgin

2 tsp

Red wine vinegar

1/2 cup

Feta cheese