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Ingredients

• 1 cup uncooked couscous
• 1 tablespoon olive or vegetable oil
• 1 medium zucchini, cut into 1/4-inch slices (2 cups)
• 1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
• 1 large red bell pepper, cut into 1-inch pieces
• 1/2 medium red onion, cut into 8 wedges
• 1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
• 2 tablespoons balsamic or cider vinegar

Description

Zesty Pesto And Balsamic Vinegar Pair To Flavor This Pasta Toss Of Colorful Sautéed, Crisp-tender Vegetables.

Betty Crocker