Smoked Sausage & Veggie Supper
2 CUPS 481 cal., 37g fat (13g sat. fat), 64mg chol., 1428mg sod., 20g carb. (12g sugars, 4g fiber), 17g pro. PREP 20 min. COOK 20 min. SERVES 4
Ingredients 1 large sweet onion, halved and sliced 8 fresh Brussels sprouts, thinly sliced 1 medium tomato, chopped 1⁄2 cup sliced fresh mushrooms 1⁄2 cup Greek vinaigrette, divided 1 pkg. (131⁄2 oz.) smoked sausage links, cut into 1⁄2-in. slices 1 small yellow summer squash, halved and sliced 1 small zucchini, halved and sliced 1 small sweet yellow pepper, sliced 1 small green pepper, sliced
- Slide the Grill Plate into Shelf Position 6 and slide the Pizza Rack into Shelf Position 4. Turn the Function Dial to Air Fry/Grill, set the temperature to 450° and set the timer to 30 minutes. Preheat the grill for 10 minutes.
- Meanwhile, combine onion, Brussels sprouts, tomato, mushrooms and 1⁄4 cup vinaigrette in a large bowl; toss to coat. Place mixture in the Baking Pan. In the same bowl, combine sausage, summer squash, zucchini, yellow and green peppers and remaining 1⁄4 cup vinaigrette; toss to coat.
- When there are 20 minutes left on the timer, place sausage mixture on the Grill Plate and place the Baking Pan on the Pizza Rack. Cook until vegetables are tender and sausage is lightly browned, stirring once.
Eric’s Tip: Julienne Peppers Like a Pro. Trim the stem from the pepper so pepper sits flat on its top. Cut 1 side off the pepper, being careful to leave the seeds and core intact. Rotate pepper and cut off another side. Continue turning and cutting until only the core remains; trim or discard core. Cut each pepper fillet into thin strips.