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Roasted sausage dinner

20

  • Prep Time15 mins
  • Total Time15 mins
  • Makes3 servings and 10 EXTRA ROASTED SAUSAGES
*PLUS Roasting Time: 35 minutes
Roasted sausage dinner

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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