| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Vegetables, Mccalls, Mine, Echo |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Eggplant; cut into 1/2 inch cubes |
| 1/2 |
lb |
Mushrooms; quartered |
| 1 |
|
Summer squash; diced 3/4in |
| 1 |
|
Zucchini; diced 3/4 inch |
| 1 |
|
Red pepper; diced 3/4 inch |
| 1 |
|
Yellow pepper; diced 3/4 in |
| 1 |
|
Onion; diced (1 cup) |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
lb |
Hot italian sausage |
| 3/4 |
c |
Chunky spaghetti sauce |
| 282 |
x |
Calories |
| 13 |
x |
G protein |
| 20 |
x |
G carbohydrate |
| 18 |
x |
G fat |
| 35 |
x |
Mg cholesterol |
| 757 |
x |
Mg sodium |
INSTRUCTIONS
NUTRITIONAL INFORMATION/SERV
1. Preheat oven to 400F. In large, shallow roasting pan, combine
vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur
until vegetables are coated. Bake 30 minutes, stirring once.
2. In large nonstick skillet, combine sausage and 1 cup water; boil.
Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise
into 1/2-inch slices. In skillet, over medium-high heat, lightly brown
sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or
until vegetables are tender.
From: McCalls September 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60105 From:
LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149)
COOKING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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