I wanted to turn a typical style of side dish and make a meal, and get away from the red sauces I tend to favor. This one I really did just make up as I went along. In fact, I had three terrific carrots I was planning to use and forgot about them. Hah. Maybe next time. —Brian Coppola
1 hour 10 minutes
Italian sausages (5 spicy, 5 sweet)
large Vidalia onions, chopped large
bell peppers (orange, yellow, red), chopped large
crowns of broccoli, chopped large
head cauliflower, chopped large
shredded parmesan cheese
shredded mozzarella cheese
shredded low salt baby swiss cheese
minced garlic in oil
whole grain mustard
In This Recipe
The sausages, onions, and vegetables can all be prepared at the same time (sausages in a countertop convection oven, onions on the stove, vegetables in the oven)
Cook Italian sausages at 425C, turning twice, for 30-40 minutes, followed by broiling for 10 minutes. Remove, cool slightly, and slice into pieces.
Place all chopped vegetables on a parchment sheet-lined pan, toss with pepper and EVOO spray, roast for 30 minutes at 450C, stirring once after 15 minutes. Remove.
Caramelize onions in EVOO in a large pan. Near the end, add fennel seeds, cumin seeds, black pepper, and garlic. Continue to heat until finished.
Add the vegetables and meat to the onions and mix well.
Prepare a sauce made up to the sour cream, parmesan cheese, and mustard.
Place half the meat and vegetable mixture in a 9x13 baking dish. Add the sauce and mix in the pan. Top with the other half of the meat and vegetables. Top with mozzarella and swiss, then the chickpea crumbs.