an original margarita recipe. Take caution! These are reputedly strong!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 large sweet onion, cut into thin wedges
- 2 cups grape tomatoes
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt, divided
- ¼ teaspoon ground black pepper, divided
- 1 (8 ounce) baguette, thinly sliced
- 1 (12 ounce) package cooked Italian chicken sausage, sliced diagonally into thirds
- 1 tablespoon snipped fresh oregano
Instructions
- Arrange 2 racks in middle and upper thirds of oven and preheat to 425 degrees F (220 degrees C). Line two 10×15-inch baking pans with foil.
- Toss bell peppers, onion, and tomatoes together in a large bowl with 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Transfer to one of the prepared pans.
- Roast in the preheated oven for 30 minutes.
- Meanwhile, drizzle bread slices with remaining olive oil and sprinkle with remaining salt and black pepper. Arrange on the other prepared pan.
- Remove the vegetables from the oven; push to one side of the pan. Add sausage to the exposed portion of the pan.
- Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes more, adding the pan with bread in the last 5 minutes of roasting time. Sprinkle vegetables and sausage with oregano and serve with bread.
Nutrition Facts
| Calories | 475 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 33 mg |
| Dietary Fiber | 4 g |
| Protein | 20 g |
| Saturated Fat | 7 g |
| Sodium | 1232 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it! Instead of the green and orange pepper, I used 1/2 lb of fresh green beans. Instead of grape tomatoes, used 2 medium salad tomatoes cut into wedges. Followed the preparation instructions exactly, adding the sausage after 30 minutes. Did not have any fresh oregano so skipped it. My baguette was stale but it came out so good and crunchy, like croutons. Used garlic salt and garlic pepper instead of regular salt and pepper on the bread. Loved this healthy meal and will definitely make again!
Super easy and tastes delicious. Highly recommend for a healthy meal. I cut back on the oil and it still turned out group
My family has many staples to our diet, so every so often we need a change of pace. I’ve been tasked with Sunday dinner, so I try to keep things fresh and interesting. This dish did not disappoint!
EASY and DELICIOUS! I followed the recipe exactly, adding some fresh sliced mushrooms. Had some leftovers and served it for lunch the next day over some leftover rice. Just as yummy as the night before.
Love how simple and healthy this recipe is!
This was easy and very tasty. A friend and I made it concurrently he at least doubled the seasoning, I did as the recipe said (it’s because of Covid and it’s how we have a meal together, cook the same recipe over zoom and eat it together! Delightful!) . We both liked it. Here’s what I would do differently in the future. I felt there was not enough sausage and think it should be sliced into 3/8″ slices or so, not cut in thirds on the bias. With the recipe the way it is you get a bite of vegetable and a bite of a big chunk of sausage. By cutting the sausage into smaller slices each bite can be a mix of meat and vegatables. Yum! I’d also 1.5 to 2 times the sausage. Also, no need to separate the vegetables and the sausage when cooking. Slice the sausage and add in with the vegetables when you add it. The moisture of the vegetables will keep the sausage from drying out. Surprising how good this tasted.
tasty and easy to make
This was simple and delicious, the whole family loved it! I sprinkled a little grated Parmesan on the bread but followed the recipe exactly. This recipe is going in the rotation.
Instead of making this on a sheet pan I turned it into ShishKaBobs! OMG…..Served it with yellow rice and it was delicious! I already had small onions, tomatoes and peppers from the garden.
I followed the recipe exactly and thought it was delicious! It was quite easy and I’m sure I will make it again. I would not say it serves four, however; my husband and I ate almost the entire recipe.