Greek Power Bowls

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

3/4 cup whole wheat couscous

1 3/4-pound globe eggplant, halved and sliced

2 medium zucchini (sliced into 3/4-inch rounds)

2 tablespoons olive oil

3 cloves garlic (minced)

Kosher salt and freshly ground black pepper

2 Persian cucumbers (sliced)

3/4 cup jarred roasted red peppers (drained)

1/2 cup pitted kalamata black olives

2 ounces crumbled feta cheese

2 tablespoons chopped fresh parsley leaves

3 tablespoons red wine vinegar

2 tablespoons extra virgin olive oil

1 1/2 teaspoons Dijon mustard

1 clove garlic (minced)

3/4 teaspoon dried oregano

Kosher salt and freshly ground black pepper (to taste)

Directions

To make the red wine garlic vinaigrette, whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water; season with salt and pepper, to taste.

Preheat oven to 425 degrees F.

Cook couscous according to package instructions; set aside.

Place eggplant and zucchini in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.

Place into oven and bake for 12-15 minutes, or until tender.

Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.

Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.