Chilly fall evenings call for delicious warm, spiced comfort foods. The kinds of foods that warm you up when you come back from an evening walk. I’ve been loving our walks right now, but I have to admit that I need something to warm me up when I get home and roasted vegetables and sausage sounds just about right.
It is also a helpful way to use up the last of the late summer crop. Peppers, zucchini, celery and onion from the farmers market were the base of this meal. I’m going to miss having so much great local produce at our fingertips during the winter months.
what you’ll need:
3 Sweet Peppers (yellow, orange and red), chopped
2 Zucchini, chopped
2 stalks of Celery, chopped
1 Onion, chopped
4 cloves Garlic, finely chopped
Salt and Pepper
2 lbs Italian Sausage
Couscous (prepared by the package instructions)
Chop up veggies and toss into an oven-safe dish like a dutch oven. Roast at 400°F for 30 minutes.
Meanwhile slice the sausage into one inch pieces. To make it easier to cut sausages, pop them in the fridge for an hour before you slice them. This will firm them up and make it easier to keep their shape.
Saute the sausage pieces in a large frying pan on medium heat until cooked through. Drain the fat.
After the veggies have been in the oven for 30 minutes, toss the sausages and all the remaining pan juices into the pot and continue to roast in the oven for the another 30 minutes.
I served it over top of delicious Moroccan-spiced couscous, but it would also be good with regular couscous, rice or even noodles.
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