Garlic Roasted Sausage, Eggplant and Peppers

Garlic Roasted Sausage, Eggplant and Peppers is a gluten free, dairy free, paleolithic, and primal side dish. For $1.3 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 13g of fat, and a total of 195 calories. This recipe serves 4. 8 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by The Lemon Bowl. Head to the store and pick up eggplant, sausage links, olive oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 45%, which is good. If you like this recipe, take a look at these similar recipes: Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers, Grilled Eggplant and Fresh Mozzarellan on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula, and Pasta with Grilled Sausage, Peppers and Eggplant.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 large eggplant - sliced (do not peel)

1 Tbs herbs de provence

1 tsp kosher salt

2 Tbs olive oil

½ tsp pepper

1 large red pepper - sliced

1 large red onion - sliced

4 Italian turkey sausage links - spicy or sweet

20 garlic cloves - whole (no need to peel!)

Equipment:

baking pan

aluminum foil

oven

tongs

frying pan

Cooking instruction summary:

Pre-heat oven to 450 degrees and line a deep baking pan (lasagna size) with tin foil.Spray foil with non-stick spray and set aside.Add sliced onions, peppers, eggplant and garlic to the bottom of the pan.Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.Pierce sausage links a couple times with a fork and place on top of vegetables.Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.

 

Step by step:


1. Pre-heat oven to 450 degrees and line a deep baking pan (lasagna size) with tin foil.Spray foil with non-stick spray and set aside.

2. Add sliced onions, peppers, eggplant and garlic to the bottom of the pan.Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.Pierce sausage links a couple times with a fork and place on top of vegetables.Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.


Nutrition Information:

Quickview
200k Calories
5g Protein
12g Total Fat
17g Carbs
10% Health Score
Limit These
Calories
200k
10%

Fat
12g
20%

  Saturated Fat
2g
18%

Carbohydrates
17g
6%

  Sugar
7g
8%

Cholesterol
14mg
5%

Sodium
716mg
31%

Get Enough Of These
Protein
5g
12%

Vitamin C
62mg
75%

Manganese
0.71mg
36%

Vitamin A
1366IU
27%

Vitamin K
28µg
27%

Vitamin B6
0.5mg
25%

Fiber
5g
22%

Potassium
510mg
15%

Vitamin E
2mg
14%

Folate
52µg
13%

Iron
2mg
13%

Vitamin B3
2mg
11%

Vitamin B1
0.17mg
11%

Phosphorus
98mg
10%

Copper
0.18mg
9%

Magnesium
32mg
8%

Vitamin B2
0.13mg
8%

Vitamin B5
0.71mg
7%

Calcium
68mg
7%

Zinc
1mg
7%

Selenium
2µg
4%

Vitamin B12
0.17µg
3%

Vitamin D
0.26µg
2%

covered percent of daily need
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