Instructions

• Preheat your oven to 425°F (220°C).
• Chop the mixed vegetables into bite-sized pieces and place them on a baking sheet.
• Drizzle with olive oil, then season with salt, pepper, and Italian seasoning (if using). Toss to coat evenly, then roast in the preheated oven for 20-25 minutes.
• Bring the vegetable broth to a boil in a medium saucepan.
• Stir in the couscous and a tablespoon of olive oil. Remove from heat, cover, and let it sit for about 5 minutes.
• Fluff the couscous with a fork after 5 minutes and season with salt to taste.
• Combine the fresh basil leaves, pine nuts, Parmesan cheese, and garlic in a food processor. Pulse until finely chopped.
• Gradually add the olive oil while the processor is running until the pesto is smooth.
• Mix the cooked couscous and pesto in a large bowl, stirring until well combined.
• Fold in the roasted vegetables gently.
• Serve warm or at room temperature, garnished with extra Parmesan cheese or fresh basil if desired.