Fast, easy, and tasty are three things I really like when I have to prepare supper. I like to do everything in the oven, It makes clean up faster and easier. It makes preparation easier, as you don't have to watch any pots on the stove. This is a family favorite.
Sausages and Roast Veggies
2 - 3 pounds of your favorite Italian sausage, I use Mild Italian
1 red, yellow or green pepper, cut into strips
1 large onion, red, sweet, whatever you like best, sliced
1 pint of cherry or grape tomatoes
Add a variety of sliced vegetables. Add your favorites. At my house asparagus, broccoli, mushrooms, baby carrots (sliced in half) are the usual suspects
2 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
2 cloves of minced garlic
salt and pepper to taste
Preheat the oven to 425F
In a large, parchment lined baking dish place all your prepared vegetables, add garlic, toss. Drizzle vegetables with olive oil and balsamic vinegar. Top with sausages.
Place in oven. After 20 minutes, pierce the skin on the sausages to release the juices, turn the over and continue to cook another 15 - 20 minutes until they are done.
Serve with your favorite bread and a nice salad. Serves 4 - 6.
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