Ingredients
2 large zucchini, cut into 1/2-inch slices
3 large leeks, white only, cut lengthwise in half
2 red bell peppers, stemmed, seeded, and quartered
10 garlic cloves, peeled
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 cups cooked couscous, chilled
2 cups halved Lindsay® Ripe Pitted Olives
1/2 cup red wine vinaigrette dressing
1/4 cup Lindsay® Capers, drained and rinsed
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary