Chock full vegetables and juicy sausage this tray bake makes for a tasty dinner favourite!
|1 Pkg||(375 g) Schneiders® Original Grill’ems Sausage, scored|
|6 cups||(1500 mL) kale, trimmed, cleaned and roughly chopped|
|2 cups||(500 mL) multi colored gem tomatoes, whole|
|1 cup||(250 mL) Kalamata olives|
|6||cloves garlic, peeled|
|8||cipollini onions, peeled and halved|
|1/4 cup||(60 mL) good quality olive oil|
|3 tbsp||(45 mL) lemon juice|
|2 tbsp||(30 mL) oregano, dried|
|1 cup||(250 mL) feta cheese, crumbled|
PREHEAT oven to 400 degrees.
LINE a baking sheet with parchment paper.
IN a small bowl whisk together olive oil, lemon juice and oregano.
PLACE all the vegetables in a large bowl and pour dressing over top.
TOSS well to coat vegetables.
SEASON with salt and pepper.
EVENLY spread vegetables onto baking sheet.
NESTLE sausage into kale and vegetables.
BAKE on middle rack of oven for about 25 minutes or until sausages reach an internal temperature of 165 degrees.
TOMATOES should be bursting and kale and vegetables softened.
SPRINKLE with feta cheese.
DRIZZLE with more olive oil and lemon juice if desired. Garnish with fresh oregano.
Any left overs make for a great lunch the next day!
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