Roasted Vegetables and Chicken Sausage

I LOVE vegetables, especially squash and zucchini. I can’t seem to get enough. Since I have been pregnant, I haven’t been able to keep down many fresh vegetables. So I’ve had to do primarily cooked vegetables. This is one of my favorite recipes. It is filling and very flavorful.

I created this recipe as a good way to get in my vegetables! I love cooking plant based (with a little meat here and there) and my hubby even likes this one, which means it’s got to be a winner!

Ingredients

• 2 medium zucchini
• 1 large yellow squash
• 1 large onion
• 10 asparagus
• 2 large peppers
• 3 fresh tomatoes
• 1 Package organic chicken sausage
• SAUCE:
• 2 tablespoons olive oil
• 4 tablespoon balsamic vinegar
• 1/2 lime- juiced
• 1 teaspoon coconut sugar
• 2 tablespoons fresh minced garlic
• 2 tablespoons fresh minced basil
• 2 tablespoons fresh minced oregano
• 1 tablespoon fresh parsley
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees.
2. Cut all vegetables and sausage into bite size pieces.
3. In a large bowl, combine all vegetables and sausage.
4. In a separate smaller bowl mix all marinade ingredients until smooth. Pour into large bowl with vegetables and mix well.
5. Once mixed, pour onto baking sheet and spread evenly.
6. Bake for 1 hour, mixing and turning every 15 minutes.
7. Let cool for 5-10 minutes. Enjoy!