Sausage & Veg­gie Sheet Pan Sup­per

Simple & Delicious - - ON THE MENU -

This recipe is tasty and quick and can be dou­bled for last-minute din­ner guests. Cook it in the oven or on the grill, and add the veg­gies of your choice. Judy Bat­son, Tampa, FL

Takes: 30 min. • Makes: 4 serv­ings

1 pkg. (131/2 oz.) smoked sausage, cut into

1/2-in. slices

8 fresh Brus­sels sprouts, thinly sliced

1 large sweet onion, halved and sliced

1 medium yel­low sum­mer squash, halved and sliced

1 medium zuc­chini, halved and sliced 1 medium sweet yel­low pep­per, chopped

1 medium green pep­per, chopped

1 medium tomato, chopped

³/4 cup sliced fresh mush­rooms

1/2 cup Greek vinai­grette Pre­heat oven to 400°. Place the first nine in­gre­di­ents into a greased 15x10x1-in. bak­ing pan. Driz­zle with vinai­grette; toss to coat. Bake, un­cov­ered, 15 min­utes. Re­move pan from oven; pre­heat broiler. Broil sausage mix­ture 3-4 in. from heat un­til veg­eta­bles are lightly browned,

3-4 min­utes.

2 CUPS 491 cal., 37g fat (13g sat. fat), 64mg chol., 1430mg sod., 22g carb. (13g sug­ars, 5g fiber), 18g pro.

TEST KITCHEN TIP Use smoked turkey sausage or fully cooked chicken sausage for a lighter ver­sion.

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