Veggies A New Way

This recipe is entirely up to you. This is my basic starter but i’ll add what ever I have in fridge or use seasonal vegetables that are on sale like fresh green beans and asparagus. You can convert this to root veggies such as sweet potatoes, parsnips, carrots, turnips etc. As the vegetables roast they carmelize and get sweet. Preheat over to 450



INGREDIENTS:
2 pkg’s    Italian, chicken, kielbasa or smoked sausage, left whole or sliced
1  16oz     Baby bella mushrooms, cut in 1/2
2 med      Sweet onions quartered
4-5           Garlic cloves, lightly smashed but left intact (for removal later is you wish)
1  pint      Grape tomatoes, left whole
1-2            Zucchini and yellow squash, cut into 1-2″ pieces
2-3           Colored bell peppers (orange, red, yellow) cut into 1-2″ pieces
2  med     Red potatoes, diced no more than 1′ cubes (optional) or
1 pkg        Tortellini or penne pasta (optional)
1-3 tbs     Olive Oil
1-3 tbs      Italian seasoning and Weber’s Roaster Garlic and Herb, both to taste
1 tbs         Parmesan cheese, to taste

DIRECTIONS:
Put all veggies in a large bowl and toss with olive oil and season. Place on a cookie sheet in a single layer, you may need 2 sheets. Top with meat and cook for 20 min.  In the meantime cook the pasta if using and set aside. Remove pans, stir and put back in oven. Check every 10 min from then on until veggies are tender/crisp. Once it’s done to your taste place in large bowl, add pasta, slice meat and add to bowl. Toss, top with parmesan cheese and enjoy.
I use Italian chicken sausage, leave it whole, place it on top of the veggies and slice when done. Sometimes  I omit the carbs and substitute for a healthier carb on the side and add a salad. If using pasta I really recommend the tortellini. It adds another great layer of flavor and texture.