Most of my favorite veggies…
Start-to-finish time: about 1 hour
Ingredients
- 12 ounces chicken sausages, sliced on the diagonal ¼” thick
- 2 cups eggplant, cut into ¼ – ½” dices
- 2 cups cherry tomatoes, cut in half
- 2 zucchini, cut into 1” dices
- 1 leeks, cut in 1/4 inch half-circles
- 1 tablespoon fresh garlic, finely chopped
- 3 tablespoons extra virgin olive oil, divided 2 tbsp, 1 tbsp
- 1/2 teaspoon black pepper, ground
- 1/4 cup red wine
- 1 can diced tomatoes, 14.5 oz
- 1/4 cup fresh basil leaves, thinly sliced (reserve some leaves for garnish)
- 1/4 cup sundried tomatoes, thinly sliced
- 1/2 tsp. oregano
Directions
- Preheat oven to 400° F.
- Prepare a baking sheet pan with cooking spray. Mix the eggplant, cherry tomatoes, and peppers, and onions together on the pan.
- Blend the minced garlic with 2 tbsp of the olive oil, salt, and black pepper. Pour over the vegetables, toss to coat. Roast for 20 – 25 minutes or until nicely browned and the eggplant is tender. Stir after 15 minutes.
- Meanwhile, heat a 10″ skillet over medium high heat and coat with 1 tbsp of olive oil. Brown the leek and sausage slices evenly.
- Add the red wine and can of tomatoes and basil, cook 10 minutes. Add the sun-dried tomatoes. Reduce heat and simmer 3 – 5 minutes.
- Serve immediately with the roasted vegetables, and garnish with fresh basil leaves.
Servings: 8
