We hope that you enjoy our recipe and find value in the products we recommend. We thoroughly research our picks before sharing them with our loyal readers like you. Just so you know, if you click through a link we post or purchase a product that we recommend, we may collect a small share of that sale or other compensation from the links on this page. If you have any further questions, you can reach out to us on our "Contact" page.

112 Shares

Share3

Pin109

This recipe came about after tons of fresh produce literally was dumped on my kitchen table.

As you may know, we have a huge garden that feeds us all summer. But, my neighbor also has a huge garden and likes to share his produce with us as well. This usually means I have tons of amazing vegetables any time I want, but usually in pretty big quantities and ALL at ONCE. I came home from running errands to find that my neighbor had brought over the following:

1 baseball bat sized zucchini

1 gigantic eggplant

1 butternut squash

2 bell peppers

5 heirloom tomatoes

At first it was a little overwhelming…the sheer size of the eggplant and the zucchini was comical. I somehow decided that I would try and use everything…all at once…all in one pan. Not sure why, but whatever! It worked. Because of the size and amount of the vegetables I had to work with, I decided that I would make one dinner tonight and one for the freezer. I basically chopped everything up, divided it all in two equal portions, and stuck a plastic bag in the freezer for a quick dinner down the road. If you are going to try this out, please note that I added everything to the freezer bag exactly the same as I did the roasting pan, minus the olive oil. Just make a note on the bag to add that in so you don’t forget.

Roasted veggies with tons of garlic and olive oil with sweet Italian sausage and tomatoes. It really is a match made in heaven. Tons of garlic and olive oil makes anything taste amazing, am I right? I cooked until the veggies and sausage were browned lightly and a bit caramelized. At this point, I realized that the fresh garden tomatoes had cooked down and given off all their juices into the bottom of the pan mixing with the garlic and herbs, creating a really delicious simple sauce. Inspired by the amount of sauce, I decided to serve over pasta, topped with a bit of Parmesan cheese. Everyone loved it, kids cleaned their plates, and best of all I have a whole other meal tucked in the freezer for a hectic night when I don’t have a ton of time to cook. Best impromptu dinner yet!

Enjoy!

Contents

Roasted Summer Veggies and Sausage