This tasty dish is easy, delicious AND very adaptable! If you don't like radishes...substitute carrots! If you love squash but not eggplant...swap it out! Make it your own and ENJOY!
6 servings
INGREDIENTS:
4 tablespoons unsalted butter, melted
Zest and juice of 1 lemon
2 garlic cloves, minced
4 medium carrots, peeled and diced
1 bunch radishes, halved
2 red bell peppers, diced
1 small eggplant, diced
Kosher salt and freshly ground black pepper
1 pint red cherry tomatoes
1 pint yellow cherry tomatoes
1 bunch asparagus, cut into 1-inch pieces
2 small zucchini, diced
1½ pounds chicken sausage, thickly sliced
PREPARATION:
1. Preheat the oven to 400°F. In a small bowl, stir together the butter, lemon zest, lemon juice and garlic.
2. On a large baking sheet, arrange the carrots, radishes, bell pepper, and eggplant in an even layer. Drizzle about half of the lemon garlic butter over the vegetables and toss well to combine. Season with salt and pepper.
3. Roast until the veggies are just tender, 15 to 17 minutes. Add the tomatoes, asparagus, zucchini and sausage. Drizzle the remaining lemon garlic butter over the mixture, and toss well to combine.
4. Roast until all the vegetables are very tender and the sausage has begun to brown, 17 to 20 minutes.