RECIPE SUMMARY

Makes 4 Servings: Each serving counts towards 1 personal serving of Meat, 2 cups of Vegetables (1/2 cup restricted vegetables), 1 tablespoon oil

INGREDIENTS

1 lb Isernio’s Italian Chicken Sausage

1 cup Button Mushroom, quartered

½ cup Yellow Crookneck Squash, sliced into half rounds

½ cup Zucchini, sliced into half rounds

1 cup Eggplant, sliced similar to zucchini

1 cup Tomatoes, diced or whole if cherry tomatoes

2 tablespoons Olive Oil

¼ teaspoon Onion Powder

¼ teaspoon Garlic Powder

1/8 teaspoon Sea Salt

Black Pepper to taste

Heat the oven to 375ºF, and line a baking sheet with parchment or aluminum foil.

Place the cut vegetables in a medium bowl and coat with the oil and spices. Pour onto the prepared baking sheet.

Use a spoon to place dollops of the sausage on the same sheet, place the baking sheet in the oven for 30 minutes.

Remove and enjoy.