Hearty Italian Balsamic Bake

1 large yellow summer squash
1 large zucchini squash
1 eggplant
1 yellow, red, or orange bell pepper (or 2 if small)
1⁄4 cup olive oil
4 medium cloves garlic (fewer if giant), minced or pressed
3/4 cup minced fresh parsley (flat leaf has better flavor)
3/4 cup chopped fresh basil
3 Tbsp balsamic vinegar (we used very thick, 25 y/o balsamic which has a much richer, less acidic flavor)
1.5 packages of medium links of chicken sausage
Unrefined sea salt and ground pepper – to taste – sausage is salty so won’t need much

Preheat oven to 425.
Wash and chop all vegetables into 3⁄4 inch chunks.
Toss with olive oil and garlic.
Bake on a cookie sheet (with edges) or a similar pan for 20 minutes.
Check for doneness, stir well, and return to over for another 20-30 minutes, until vegetables are
lightly browned but not shriveled.
Cut sausage into 1/4” slices, roasted on separate sheet at 400 or 425 for 20 minutes
o you want to be a bit crispy
Stir in sausage to cooked veggies and blend well.
Allow pan to cool 10 min..
Toss with herbs, vinegar, and S&P and serve.

Note: Flavors will mature in the refrigerator over the next couple of days, so make enough to enjoy cold leftovers. Can be easily doubled or tripled but make sure you use a larger baking pan that will keep vegetables in a relatively thin layer (to assure roasting vs. steaming).

Paleo/GF/DF