1/2 Red Bell Pepper (de-seeded and sliced)
1/2 Zucchini (diced into rounds)
1/2 Sweet Potato (medium, diced)
2 stalks Celery (sliced diagonally)
1 Garlic (cloves, minced)
1 tbsp Balsamic Vinegar
1/2 tsp Dried Basil
1 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
5 ozs Chicken Sausage
Preheat oven to 400oF (204oC) and line a baking sheet with parchment paper.
Place the red bell pepper, zucchini, sweet potato and celery in a large bowl.
Add in the minced garlic, balsamic vinegar, dried basil and olive oil. Season
with sea salt and black pepper. Toss well and then spread the veggies across
the baking sheet in an even layer. Set the sausage on top. Bake in the oven for
30 minutes, or until cooked through, flipping the sausage at the halfway point.
Remove the pan from the oven and divide onto plates. Enjoy!
LEFTOVER: Keeps well in the fridge up to 3 days.
VEGAN AND VEGETARIAN: Use roasted chickpeas instead.