Roasted sausage dinner
20
- Prep Time15 min
- Total Time15 min
- Makes3 servings and 10 EXTRA ROASTED SAUSAGES
Yvonne Duivenvoorden
Ingredients
16 Italian sausages
1 thin eggplant
1 red bell pepper
1 yellow bell pepper
1 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
generous pinches of salt
Instructions
Position oven racks in top and bottom third of oven. Preheat to 400F (200C). Prick each sausage in two to three places, then place on a large, oiled rimmed baking sheet or pan. Slice zucchini into bite-sized rounds. Cut unpeeled eggplant and peppers into large chunks. Place all on another baking sheet, then drizzle with oil and sprinkle with seasonings. Stir to coat.
Place vegetable pan on top oven rack and sausage pan on bottom rack. Roast, switching sheets halfway through, until vegetables are tender and sausages cooked, 35 to 45 min. Serve 6 of the sausages for dinner, along with vegetables. Refrigerate remaining sausages up to 2 days or freeze up to a month.
Nutrition (per serving)
Calories 466, Protein 31g, Carbohydrates 13g, Fat 33g, Fibre 3g.
One baking pan of sausages gives a head start to three delicious meals (see below). Up first: a hearty roast dinner with loads of good-for-you veggies.
MEALS 2 AND 3
This is a big batch recipe, please refer to the recipe for Speedy sausage-and-bean ragout for two additional meals.
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