Fresh butcher-made Italian sausages, hot and regular, add the key flavors for this dish. I found these fresh butcher-made Italian sausages to have little fat compared to pre-packaged Italian sausages by popular brands. Yet, the butcher-made Italian sausages were filled with spices and flavors. Where did I buy them? I actually purchased them at our local Harris Teeter supermarket in the fresh meats and fish department. If, however, you're fortunate enough to have butcher store dedicated to just meat (or includes fish), try out there home-made sausages.
The vegetables are tossed in olive oil, chopped rosemary, garlic salt and coarse black pepper.
The butcher-made Italian sausages are first browned in a skillet then added to a sheet pan with the vegetables.
Prep time: 25 minutes, Total Cook Time: 30 minutes
Suggested Tools: Skillet and sheet pan
4 Fresh butcher-made Italian sausages, 2-regular 2-hot (feel free to not mix them and just purchase one flavor)
1 yellow summer squash, cut into strips (quartered, then cut again)
1 zucchini, cut into strips quartered
1 orange bell pepper
1 medium Vadalia onion (quartered, then cut again)
8 ounces grape tomatoes
3 Tablespoons olive oil
1 heaping tablespoon fresh rosemary, chopped and partly minced plus 1-2 sprigs of rosemary
Garlic salt and coarse black pepper seasoned to taste
Preheat oven to 400 degrees F
In a large bowl, toss vegetables, olive oil, garlic salt and black pepper. Set aside. Add about 3-5 tablespoons of water in a 10" skillet and place on cooking element set to medium high heat. Add sausages and cook until browned, about 5-6 minutes. Transfer sausages to the sheet pan. Evenly spread out vegetables on the sheet pan with the sausages to one side.
Place sheet pan on middle rack of the oven. Bake 30 minutes.
Water in the skillet may dissipate before the sausages are browned. Just add a little more water. If the sausages are not as brown as you would like, transfer them to the sheet pan anyway. You don't want to overcook the sausages. As noted above, fresh butcher-made Italian sausage will have less fat content, meaning there will be very little fat olive to help in the browning process.
When using an aluminum sheet pan, as I did, you may want to place parchment paper on the bottom. Acid from the tomatoes can discolor the pan.
I like to serve this with long-grain white rice that has been boiled in water with a little olive oil.