Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Eggplant; cut into 1/2 inch cubes |
| ½ pounds | Mushrooms; quartered |
| 1 \N | Summer squash; diced 3/4in |
| 1 \N | Zucchini; diced 3/4 inch |
| 1 \N | Red pepper; diced 3/4 inch |
| 1 \N | Yellow pepper; diced 3/4 in |
| 282 xes | Calories |
| 13 xes | G protein |
| 20 xes | G carbohydrate |
| 1 \N | Onion; diced (1 cup) |
| 2 tablespoons | Olive oil |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 pounds | Hot italian sausage |
| ¾ cup | Chunky spaghetti sauce |
| 18 xes | G fat |
| 35 xes | Mg cholesterol |
| 757 xes | Mg sodium |
NUTRITIONAL INFORMATION/SERV
1. Preheat oven to 400F. In large, shallow roasting pan, combine vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur until vegetables are coated. Bake 30 minutes, stirring once.
2. In large nonstick skillet, combine sausage and 1 cup water; boil.
Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise into ½-inch slices. In skillet, over medium-high heat, lightly brown sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or until vegetables are tender.
From: McCalls September 1993
Happy Charring
~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ==== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60105 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING