| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Maindish |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
8oz. baking potato; peeled; cut in 3/4" dice |
| 1 |
tb |
Olive oil |
| 1 |
sm |
Onion; peeled, quartered; layers separated |
| 1 |
sm |
Green pepper; cut 1" squares |
| 1 |
sm |
Red papper (sweet not hot); cut 1" squares |
| 1 |
ts |
Chopped fresh rosemary -or- |
| 1/4 |
ts |
Dried rosemary |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 4 |
|
Mild Italian sausages; 2/3 lb. total weight |
INSTRUCTIONS
Source: Cooking for Two When Minutes Matter Working time: 15 min. Roasting
time:30 min.
1. Turn oven to 425 degrees F. In a shallow 2-qt baking dish toss potato
cubes with olive oil. Add remaining ingredients, except sausages, and mix
well.
2. With a fork prick sausages in a few places. Lay on a rack in a small
broiling pan. Roast sausages and vegetables, uncovered, turning sausages
over after 20 minutes. Roast until sausages are lightly browned and edges
of some of the vegetables start to char, about 30 minutes total.
3. Serve sausages on a small platter surrounded by the roasted vegetables.
To do ahead: Do Step 1 up to 1 hour ahead. Leave a room temperature.
From the recipe files of suzy@gannett.infi.net
Date: Sat, 22 Jun 1996 22:02:03 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #174
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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