Preparation time:

15 minutes

Roasting Time:

35 minutes

Makes:

3 servings and 10 EXTRA ROASTED SAUSAGES

 
Yvonne Duivenvoorden

Ingredients

• 16  Italian sausages
• 2  small zucchini
• 1  thin eggplant, preferably Japanese
• 1  each red and yellow pepper
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) each dried rosemary and thyme leaves
•  Generous pinches of salt

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.

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.

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.

Nutrition (per Serving)

protein

31 g

fat

33 g

carbohydrates

13 g

fibre

3 g

iron

4 mg

calcium

68 mg

calories

466 

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