Salsiccia di Pignone with Roasted Vegetables

Ingredients

• 4 Italian sausages (about 1 pound / 450g) 4 Italian sausages (about 1 pound / 450g)
• 2 bell peppers, sliced 2 bell peppers, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 1 cup cherry tomatoes 1 cup cherry tomatoes
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large baking dish, combine the sliced bell peppers, zucchini, red onion, cherry tomatoes, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper. Toss well to coat the vegetables evenly.
3. 3.
   Place the Italian sausages on top of the vegetables in the baking dish.
4. 4.
   Roast in the preheated oven for 25-30 minutes, or until the sausages are cooked through and the vegetables are tender and slightly caramelized.
5. 5.
   Remove from the oven and let it rest for a few minutes before serving.
6. 6.
   Serve the Salsiccia di Pignone with the roasted vegetables on a platter or individual plates.

Treat your ingredients with care...

• Italian sausages — Choose high-quality sausages with a good balance of fat and lean meat for the best flavor. If you prefer a milder taste, opt for sweet Italian sausages instead of spicy ones.

Tips & Tricks

• For extra flavor, you can marinate the sausages in a mixture of olive oil, garlic, and Italian herbs for 30 minutes before cooking.
• Feel free to customize the roasted vegetables by adding your favorite seasonal vegetables such as eggplant or mushrooms.
• Serve the Salsiccia di Pignone with crusty bread or a side of creamy polenta for a complete meal.

Serving advice

Serve the Salsiccia di Pignone with Roasted Vegetables as a main course, accompanied by a fresh green salad. Garnish with freshly chopped parsley for a pop of color and added freshness.

Presentation advice

Arrange the roasted vegetables on a platter and place the cooked sausages on top. Drizzle with a little extra olive oil and sprinkle with dried oregano for an attractive presentation.