Sausage and Roasted Vegetable Salad

2 medium zucchini or yellow squash (or 1 of each), sliced

1.2-inch thick 2 red or yellow bell peppers (or 1 of each), cut into 1-inch chunks

4 large shallots, peeled, quartered lengthwise

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried rosemary, crushed

1.2 teaspoon salt

1.4 teaspoon freshly ground black pepper

1 package (7 ounces) sausage links, cut into 1.2-inch thick slices

4 large radicchio leaves or red leaf lettuce leaves

Optional garnishes: chopped fresh basil and grated Parmesan cheese

Heat oven to 425 degrees. Arrange zucchini, peppers and shallots in a single layer on a 15 x 10-inch jelly-roll pan.

Combine oil, vinegar, garlic, rosemary, salt and pepper. Drizzle mixture over vegetables; toss well to coat.

Bake 10 minutes.

Add sausage to pan; toss with vegetables. Bake 10 to 15 minutes or until vegetables are crisp-tender and sausage is hot.

Spoon mixture into radicchio leaves; garnish as desired. Serve warm or at room temperature.