Vino de Milo Vegetables Served over Israeli Couscous

Vino de Milo Vegetables Served over Israeli Couscous

Serves: 2

Prep/Cook Time: 15-20 minutes

What You Will Need:

1/2 bottle Vino de Milo simmer sauce

1 yellow onion

1/2 lb button mushrooms

1 lb yellow squash

1 lb zucchini

1/2 jar yellow roasted peppers

1 red bell pepper

1 green bell pepper

1 c broccoli florets

Olive oil, butter

Salt & pepper to season

1 bag Israeli couscous

Prepare couscous as directed. Meanwhile, wash and prepare to cut vegetables. Slice the ends off the yellow squash and zucchini, cut in half the long way, and slice into 1/4 inch pieces. Deseed the bell peppers, and cut them into 1 inch squares. Cut onion in half and slice thinly. Also slice the button mushrooms. Remove about 3-4 roasted yellow peppers and cut into 1 inch squares. In a large skillet, bring the oil and butter to temperature over medium high heat. Begin by sweating the onions and mushrooms, stirring occasionally and seasoning with salt & pepper. After about 5-6 minutes, add in the remaining vegetables, seasoning with salt and pepper. After the vegetables have warmed through, pour some VIno de Milo sauce in pan and stir to combine. Cook vegetables for another 5-6 minutes, until they are soft but not mushy. Plate couscous on serving dishes, and spoon vegetables on top. Finish off with a bit more Vino de Milo sauce. Enjoy!