Saturday, May 30, 2020

Roasted Vegetable Medley with Sausage (Paleo Whole30)

This past week I made Roasted Vegetable Medley with Sausage. It's a Paleo and Whole30-compliant dinner that's super easy to make. Everyone enjoyed it, and we had plenty of leftovers that reheating nicely. I would definitely make this recipe again.


1 medium zucchini, cut lengthwise into fourths, and then sliced into bite size pieces (I didn't include this)
1 medium red onion, sliced into rings
1 bell pepper, top and seeds removed and sliced into strips (I used 2 peppers)
1 1/2 cups mushrooms, halved (I used 16 ounces of fresh mushrooms)
3 large pre-cooked sausage links, sliced into bite sized pieces (I used 4 sausages that were nitrate-free with sun-dried tomatoes and basil)
2 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp fresh basil, chopped (I used 1 tbsp. dried. However, I think fresh basil would have tasted better)
Salt and pepper


Preheat oven to 425° Fahrenheit and line 1 large or 2 medium baking pans with parchment paper.

Cut up all of the vegetables and sausage and place in a large bowl.

Add olive oil and balsamic vinegar. Toss until coated.

Add basil, salt and pepper, toss again. Spread vegetables and sausage out in an even layer on baking sheet(s).

Place in oven and roast for about 20 minutes, stirring once. You want the vegetables to be brown on the outside edges and tender on the inside. Serve and enjoy.

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