Sausage & Veggie Sheet Pan Supper
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
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,
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.