Roasted Vegetable Medley with Sausage (Paleo Whole30

• Gluten free
• Paleo

• Meat

  • 3 Sausage, large pre-cooked links

• Produce

  • 2 tbsp Basil, fresh
  • 1 Bell pepper
  • 1 1/2 cups Mushrooms
  • 1 Red onion, medium
  • 1 Zucchini, medium

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on jaysbakingmecrazy.com

Ingredients

• 1 medium zucchini, cut lengthwise into fourths, and then sliced into bite size pieces
• 1 medium red onion, sliced into rings
• 1 bell pepper, top and seeds removed and sliced into strips
• 1 1/2 cups mushrooms, halved
• 3 large pre-cooked sausage links, sliced into bite sized pieces
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp fresh basil, chopped
• Salt and pepper

Directions

• Preheat oven to 425 degrees fahrenheit and line 1 large or 2 medium baking pans with parchment paper.
• Cut up all of the vegetables and sausage and place in a large bowl.
• Add olive oil and balsamic vinegar. Toss until coated. Add basil, salt and pepper, toss again. Spread vegetables and sausage out in an even layer on baking sheet(s).
• Place in oven and roast for about 20 minutes, stirring once. You want the vegetables to be brown on the outside edges and tender on the inside. Serve and enjoy.