1 Red Bell Pepper
2 Zucchini
2 Yellow-neck squash
Bunch of Asparagus
Mix with 2 Tlbs. Olive oil
Wash and cut up all vegetables and grill for 15 minutes or bake in the oven at 375 degrees for 20 min. stirring occasionally. Cool.
Cook 1 c. Israeli Couscous covered by 1” with water. Bring to Boil and cook for 3 minutes . Remove from heat and cover. Fluff with fork and cool for 10 min.
Combine all cooled ingredients with dressing:
6 Tlbs. Olive oil
4 Tlbs. Lemon juice
4 mint leaves chopped
2 green onions chopped
salt and pepper to taste
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