CHICKEN SAUSAGE AND PEPPERS

Nonstick olive oil cooking spray

4 medium-sized red, yellow, orange and/or green bell peppers, cored and cut into 1-inch pieces

1 large, sweet onion, cut into thin wedges

2 cups grape tomatoes 

1 tbsp olive oil

1 tbsp balsamic vinegar

1 pkg (12-oz) Italian-flavor cooked chicken sausage, bias-sliced into thirds

1 tbsp snipped fresh oregano

Preheat oven to 425-degrees. Coat a 15x10-inch baking pan with the nonstick cooking spray.

In the prepared pan combine peppers, onion, and tomatoes. Drizzle with the olive oil and balsamic vinegar and toss gently to coat. Roast in oven 30 minutes.

Push veggies to one side, exposing approximately 1/4 of the pan. Place sausage in the pan and roast another 10-15 minutes or until veggies are tender and sausage is heated through. Sprinkle with the oregano.

Yield: 4 servings Per serving of 1 1/3 cups: 249 calories, 11g fat (3 sat), 18g protein, 20g carbs, sodium 494g

recipe idea and photo Fresh Food Fast Vol 2