Hot Roasted Vegetables and Chicken [1]

2 zucchini, cut into large chunks

2 red bell peppers, cut into large chunks

1 green bell peper, cut into large chunks

1 yellow or orange bell pepper, cut into large chunks

3-4 portobello mushroom caps, cut into large chunks

1 large red onion, quartered and separated

1 can jumbo black pitted olives, drained

1 bottle salad dressing

1 lb chicken breasts, diced

2 boxes instant couscous

Servings

6

Person

1

In a large bowl, combine all of the vegetables, the olives, and enough of the salad dressing to coat the vegetables
2

Mix, and let stand at room temperature for at least one hour, and up to several hours
3

Marinate the chicken in some salad dressing for two hours or overnight
4

Preheat the oven to 250°C
5

Make the couscous according to package directions, and set aside
6

Add veggies and chicken to a roasting pan, and cook for 25 minutes
7

Fluff the couscous with a fork, and place in a large serving platter
8

Top with veggie mixture, including any pan juices
9

Enjoy hot, room temperature, or cold

Cooks Note

Serves 6