Fresh garden vegetables tossed in a parmesan pesto sauce with golden sausage, just say yes!
|1 Pkg||(375 g) Schneiders® Original Grill’ems Sausages, scored|
|1||zucchini, sliced on the bias|
|1 Pkg||(160 oz) mixed mushrooms, halved|
|1||small yellow pepper, cut into large strips|
|1||small red pepper, cut into large strips|
|1||small green pepper, cut into large strips|
|1||red or yellow onion, sliced|
|4||fresh baby carrots, cleaned and sliced lengthwise|
|1||bunch fresh parsley|
|1/2 cup||(125 mL) olive oil|
|1/4 cup||(60 mL) sherry or red wine vinegar|
|2||small cloves fresh garlic, peeled|
|1/2 cup||(125 mL) freshly grated parmesan cheese|
PREHEAT oven to 400 degrees.
LINE a baking sheet with parchment paper.
PLACE parsley, olive oil, vinegar, garlic and parmesan cheese in the base of a food processor.
PULSE and blend smooth.
IF pesto is too thick, thin slightly with more oil and vinegar to adjust taste.
SEASON with salt and pepper.
PLACE all vegetables into a large bowl.
POUR half the pesto over top.
TOSS well to coat.
SPREAD vegetable evenly on to baking sheet.
NESTLE sausages over top.
BAKE on middle rack of oven for about 25 minutes or until sausages reach an internal temperature of 165 degrees and vegetables are browned and starting to soften.
DRIZZLE with remaining pesto.
GARNISH with shaved parmesan cheese.
Try using your favorite flavor of Grill’ems and get creative with your choice of vegetables!
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