Hearty Italian Balsamic Bake
Ingredients
The Bake:
- 1 large yellow summer squash
- 1 large zucchini squash
- 1 eggplant
- 1 yellow, red, or orange bell pepper (or 2 if small)
- ¼ cup olive oil
- 4 medium cloves garlic (fewer if giant), minced or pressed
- 3/4 cup minced fresh parsley (flat leaf has better flavor)
- 3/4 cup chopped fresh basil
- 3 Tbsp balsamic vinegar (we used very thick, 25 y/o balsamic which has a much richer, less acidic flavor)
- 1.5 packages of medium links of chicken sausage
- Unrefined sea salt and ground pepper – to taste – sausage is salty so won’t need much
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hr 10 Minutes
Yields: 4 Servings
Directions
- Preheat oven to 425.
- Wash and chop all vegetables into ¾ inch chunks.
- Toss with olive oil and garlic. • Bake on a cookie sheet (with edges) or a similar pan for 20 minutes.
- Check for doneness, stir well, and return to over for another 20-30 minutes, until vegetables are lightly browned but not shriveled.
- Cut sausage into 1/4” slices, roasted on separate sheet at 400 or 425 for 20 minutes (you want to be a bit crispy)
- Stir in sausage to cooked veggies and blend well.
- Allow pan to cool 10 min..
- Toss with herbs, vinegar, and S&P and serve.
Notes
Flavors will mature in the refrigerator over the next couple of days, so make enough to enjoy cold leftovers. Can be easily doubled or tripled but make sure you use a larger baking pan that will keep vegetables in a relatively thin layer (to assure roasting vs. steaming).
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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