ingredients
2 medium zucchini or yellow squash, sliced 1/2" thick
2 red or yellow bell peppers, cut into 1" 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 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, cut into 1/2 inch pieces
4 large radiccio leaves or red leaf lettuce leaves
Optional garnishes: chopped fresh basil, grated parmesan cheese
2 medium zucchini or yellow squash, sliced 1/2" thick
2 red or yellow bell peppers, cut into 1" 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 (7 oz) package Jones Dairy Farm All Natural Golden Brown Sausage Links, cut into 1/2 inch pieces
4 large radiccio leaves or red leaf lettuce leaves
Optional garnishes: chopped fresh basil, grated parmesan cheese
DIRECTIONS
Heat oven to 425˚F. Arrange zucchini, bell peppers and shallots in a single layer on a 15x10-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 radiccio leaves; garnish as desired. Serve warm or at room temperature.