Wednesday, March 21, 2012

Keep Feeling Fascination

Still obsessed with my pizza stone, I decided to do a medley of 'grilled' vegetables and chicken sausage.

I cut green bell peppers, onion, potato and tomato into big chunks and added salt,pepper, seasonings and EVOO.

I let those roast for about half and hour on 350, then added the sausage diced into bite sized pieces until browned and done.

A dash of salt and pepper and you could serve this over anything or just wrap it up in torts. This day I chose to serve alongside Basmati rice and fresh spinach dressed in lemon juice.

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