#balsamicdressinglove

This Roasted Tomato Basil and Feta Couscous is a flavorful and vibrant dish that combines the sweetness of roasted tomatoes with the freshness of basil, the creaminess of feta cheese, and the nuttiness of toasted pine nuts. It's drizzled with a zesty balsamic dressing for an extra burst of flavor.

Ingredients: 1 cup couscous. 2 cups cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup fresh basil leaves, chopped. 1/2 cup crumbled feta cheese. 2 tablespoons balsamic vinegar. 1 garlic clove, minced. 1/4 cup pine nuts, toasted. 1 lemon, zest and juice.

Instructions: Preheat your oven to 400F 200C. Toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes or until they start to caramelize. While the tomatoes are roasting, prepare the couscous. In a saucepan, bring 1 cup of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff it with a fork. In a large bowl, combine the roasted tomatoes, chopped basil, crumbled feta cheese, and toasted pine nuts. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, minced garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Pour the dressing over the couscous and tomato mixture in the large bowl. Toss everything together until well combined. Serve the roasted tomato basil and feta couscous in individual bowls, garnished with extra basil leaves and a sprinkle of feta cheese if desired. Enjoy your delicious Mediterranean-inspired couscous dish!

Prep Time: 15 minutes

Cook Time: 25 minutes

A delicious way to enjoy the tastes of summer is with this Grilled Summer Vegetable Salad. A sweet and sour balsamic dressing goes well with the grilled vegetables that have been smoked. Fresh basil and feta cheese give the salad a burst of freshness and creaminess. This dish is great for a summer barbecue or any day when you want a light, healthy meal.

Ingredients: 2 zucchinis, sliced lengthwise. 2 yellow bell peppers, halved and seeded. 2 red onions, cut into thick rounds. 2 ears of corn, husked. 1 pint cherry tomatoes. 1/4 cup olive oil. Salt and pepper to taste. 1/4 cup balsamic vinegar. 2 tablespoons honey. 1/4 cup fresh basil leaves, chopped. 1/4 cup crumbled feta cheese. Mixed greens for serving.

Instructions: Preheat your grill to medium-high heat. Brush the zucchinis, bell peppers, onions, and corn with olive oil and season with salt and pepper. Grill the vegetables until they are charred and tender, turning occasionally about 10-15 minutes for zucchinis, bell peppers, and onions; 10 minutes for corn; 5 minutes for cherry tomatoes. Remove the vegetables from the grill and let them cool slightly. Then, cut them into bite-sized pieces. In a small bowl, whisk together balsamic vinegar, honey, and chopped basil to make the dressing. In a large salad bowl, combine the grilled vegetables and cherry tomatoes. Drizzle the dressing over the top and toss to coat. Serve the salad over a bed of mixed greens and sprinkle with crumbled feta cheese. Enjoy your Grilled Summer Vegetable Salad!

Prep Time: 15 minutes

Cook Time: 20 minutes