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.