Slimmer Sausage and Peppers
Introduction
This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.
Ingredients
1 red onion, sliced (about 1 cup)
2 bell peppers, sliced (about 2 cups)
5 cloves garlic, sliced in half
16 ounces redskin potatoes, quartered (about 9)
1 sprig thyme
1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano)
Pinch black pepper
3 reduced-fat sausage links, (about 10 ounces)*, sliced into bite-size pieces
1 tablespoon balsamic vinegar
2 bell peppers, sliced (about 2 cups)
5 cloves garlic, sliced in half
16 ounces redskin potatoes, quartered (about 9)
1 sprig thyme
1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano)
Pinch black pepper
3 reduced-fat sausage links, (about 10 ounces)*, sliced into bite-size pieces
1 tablespoon balsamic vinegar
Directions
Preheat the grill to 500 degrees Fahrenheit or the oven to 450.
Tear off two 14-inch sheets of heavy-duty aluminum foil. Lay them flat (one perpendicular to the other) so they form an ""X.""
Place all the ingredients in the center of the foil and fold in all four sides, pinching them together at the top.
Cook for 30 minutes, until the potatoes are tender and the sausage has reached an internal temperature of 165 degrees.
NOTE: If you're baking this dish, place the packet on a baking sheet to catch any juices that might leak.
Makes 8 cups
Serving Size: 2 cups including 2 ounces of sausage
Tear off two 14-inch sheets of heavy-duty aluminum foil. Lay them flat (one perpendicular to the other) so they form an ""X.""
Place all the ingredients in the center of the foil and fold in all four sides, pinching them together at the top.
Cook for 30 minutes, until the potatoes are tender and the sausage has reached an internal temperature of 165 degrees.
NOTE: If you're baking this dish, place the packet on a baking sheet to catch any juices that might leak.
Makes 8 cups
Serving Size: 2 cups including 2 ounces of sausage
Number of Servings: 4
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