A very flavorful and healthy meal.
4 Gilbert’s Caprese Chicken Sausages, sliced
1 orange bell pepper, 1/2-inch pieces
1 small zucchini, cut in half and then sliced into 1/2-inch thick pieces
½ small red onion, 1/2-inch pieces
4 medium red potatoes or 1/2 to 3/4 lb. tiny red potatoes, cut into 1/2-inch chunks
2 c. broccoli florets, cut into small pieces
¼ c. pesto
A little drizzle of olive oil
salt and pepper, to taste
Grated Parmesan cheese, for garnish
Preheat oven to 400 degrees.
Place all vegetables in a large bowl and toss with ¼ cup pesto until well coated. Drizzle a little olive oil over all. Season with salt and pepper.
Transfer to a large baking pan (grease with a little olive oil). Bake for 15 minutes.
Remove baking pan from oven, and flip vegetables.
Add the sausage slices and bake for another 10-15 minutes or until vegetables are cooked through and roasted to your desired doneness.
When done, before serving, sprinkle grated Parmesan cheese, overall, if desired
Serves 4