Chicken Sausage with Roasted Veggies

When you don’t have time to follow an intricate recipe, this no-brainer will never let you down. Lean chicken sausage is your secret weapon. Not only is it a no-fuss source of protein, but it’s also fully equipped with garlic and seasonings that can shrink your grocery list. This is adapted from eatingwell.com. You can’t mess this one up.

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Serves 4.

Ingredients

• Nonstick cooking spray
• 2 large or 4 medium bell peppers, any color
• 1 large, sweet onion, cut into thin wedges
• 1 pint grape tomatoes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and black pepper
• 1 (12-ounce) package Italian-flavor cooked chicken sausage, sliced on the diagonal in one-inch pieces
• 1 or 2 tablespoons snipped fresh oregano or basil (optional)
• Toasted bread, rice, or your favorite grain for serving

Instructions

1. Preheat the oven to 425 degrees. Coat a large sheet pan with cooking spray. Dump the peppers, onion, and tomatoes on the pan. Drizzle with the oil and vinegar, season to taste with salt and pepper, toss to coat and spread out in a single layer. Roast for 25 to 30 minutes, or until the vegetable begin to brown and char in places.
2. Remove from the oven, push the vegetables to one side, and add the sausages to the other side. Return the pan to the oven for about 10 minutes more, until the sausage is lightly browned and heated through, and the vegetables are very tender. 
3. Give the mixture a stir and sprinkle with the oregano or basil. Serve with toasted baguette slices or rice.

Susan Puckett is an Atlanta-based food writer and cookbook author.

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