Roasted Sausages & Vegetables on Rice |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1 cup long-grain rice |
1/4 lb shallot, cut into 1/4 inch-thick wedges |
1 lb yukon gold potato, cut in half lengthwise,then into thin slices |
1 pint grape tomatoes |
1/2 lb zucchini, cut in half lengthwise,then into 1/2-inch slices |
1/2 lb yellow squash, cut in half lengthwise,then into 1/2-inch slices |
1 tablespoon olive oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon fennel seed |
12 ounces precooked flavored chicken sausage or 12 ounces low-fat turkey sausage |
Directions:
1. Preheat the oven to 475 degrees.
2. Coat 2 baking sheets with cooking spray.
3. Cook the rice according to package instructions.
4. Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.
5. Toss with olive oil, salt, pepper and fennel seeds.
6. Cut sausage into 1-inch pieces; toss with vegetables.
7. Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.
8. Test a shallot (it should be soft without an oniony bite ) and a potato, which should be tender.
9. Place a portion of rice on each of 4 plates; top with vegetables and sausage.
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