Roasted Sausage and Summer Vegetables

I love fresh summer vegetables.  I don't grow them myself, but my local grocery store does a good job of stocking locally grown produce this time of year.  I always try to be sure to incorporate some into my menu.  I especially love the summer zucchini and squash.  There are several recipes similar to this one floating around.  I made this one similar to how I like to roast my vegetables in my other recipes.  It turned out really well.  I debated on how much oil to use.  This time I used ¹/₃ cup.  I think I may try reducing that to ¼ cup the next time I make it.  That may depend on your own taste.  This recipe is a good, quick recipe that we all need during the busy back to school season!

Roasted Sausage and Summer Vegetables

2 13 oz packages of turkey kielbasa, sliced*

2 medium zucchini, quartered and sliced

2 medium yellow squash, quartered and sliced

1 sweet onion, cubed

1 orange bell pepper, cubed

6 cloves of garlic, minced

2 t seasoned salt*

1 t pepper

1 t Italian blend seasoning

¼ - ¹/₃ c extra virgin olive oil

Preheat oven to 425^o.  After slicing and chopping, place sausage and vegetables in a large bowl.  Sprinkle with garlic and spices.  Drizzle with oil.  With a large spoon, gently mix until oil and spices are evenly coated.  Line two large rimmed baking sheets with parchment paper.  Spread sausage and vegetable mixture evenly on pans.  Place both pans in preheated oven.  (The pans can be placed on two different oven racks.)  Bake for about 30-45 minutes.  While cooking, stirring once or twice and rotate pans to roast evenly.  Serve with your favorite couscous*, quinoa or rice.

*These items could contain gluten.  If you have a gluten allergy, check the labels carefully or use a safe substitute.  

Roasted Vegetable Medley

Here is the Roasted Vegetable Medley as promised.  I also want to try them grilled as suggested by the recipe that I adapted this one from.  Check it out at the link below.

Roasted Vegetable Medley

Adapted from Easy Grilled Vegetables by Gimme Some Oven

1 zucchini, quartered and thickly sliced

1 yellow squash, quartered and thickly sliced

8 oz mushrooms, quartered

1 lb grape tomatoes, whole

1 yellow onion, cut in half then each half in quarters

2 T olive oil

6-8 cloves garlic, minced

black pepper and seasoned salt, to taste

Preheat oven to 425^o.

In a 11x14 baking dish, add vegetables and mix to evenly distribute.  Then drizzle with olive oil.  Sprinkle mixture with garlic, seasoned salt and pepper.   Stir again. Then roasted in oven, stirring every 10 minutes until cooked to desired texture.  

Pesto Pasta with Roasted Veggies

My sister-in-law made this wonderful dish for us when we were visiting, recently.  A friend had made it for them.  So, I am not sure who to give credit for the original recipe.  But here I did document the qualities and cooking methods that worked for me when I prepared it.  In my next post, I will share an easy way to have cooked chicken ready just in time for to use in this recipe and others.  

When I made this recipe, as pictured below, I used one zucchini, one squash and one pepper.  I think next time, I will use two zucchini and two squash.  I also may try it with grilled chicken and maybe even grilled veggies.  Yum!  I also think this would be great served chilled for a picnic!  So many possibilities...

If you like this recipe, you may like Chicken Pesto Pasta (EF, GF).

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Pesto Pasta with Roasted Veggies  

2 lbs chicken, cooked and cubed

1-2 yellow squash, sliced

1-2 zucchini, sliced

1 bell pepper, sliced and halved (I used orange)

1-2 T olive oil

½ t seasoned salt 

½ t freshly ground black pepper

1 c pesto (I used Classico Basil Pesto)

1 16 oz box pasta (I used bow tie)

Grated Parmesan Cheese, for topping (optional)

Preheat oven to 425^o.  Spread veggies in a single layer on rimmed baking sheet(s) covered with foil.  Drizzle with oil and sprinkle with salt and pepper.  Mix to coat.  Cook in preheated oven for 10 minutes.  Stir.  Cook for an additional 10 minutes.  Stir once more.  Then cook for 5 more minutes or until desired tenderness. 

Meanwhile cook pasta according to package instructions.  Once pasta is cooked and drained, stir in pesto until evenly coats pasta.  Toss in chicken and roasted veggies.  Sprinkle with additional Parmesan cheese, if using.  Serves 8

Gluten-free notes:  This dish can easily be made gluten-free.  Just replace the pasta with your favorite gluten-free variety.  According to the Heinz website (Heinz owns Classico), Classico Basil Pesto sold in the United States is gluten-free!

Dairy-free notes:  This dish can also easily be made dairy-free.  Just be sure to use a dairy-free pesto and omit the parmesan cheese.  The Classico brand I used, is not dairy-free. 

Sauteed Squash

Here is a simple, delicious recipe for cooking fresh squash!  My husband thought he didn't like squash until I sauteed it for him.  I use the same recipe for cooking zucchini and I have even mixed the two.  This recipe is a great way to enjoy some of your local summer produce!

Sautéed Squash 

3 medium fresh squash or zucchini

1 medium yellow or brown onion, chopped

1 t minced garlic, about 2 cloves

2 T butter or margarine*

1 t seasoned salt

½ t freshly ground black pepper

Wash squash and peel off any blemishes.  Cut off ends and cut in half the long way.  Cut each half in half to make four long sections and slice.  In a large skillet (with lid) melt butter or margarine.  Add squash, onion and garlic to skillet.  Cook covered on medium heat, stirring occasionally, for about 10 minutes or until squash softens.  Remove lid and sauté an additional 3-5 minutes or until excess liquid is cooked off.   

Serves 8

*For those allergic to dairy, make sure your margarine dairy-free.