55 minutes
A delightful combination of savory sausages and sweet, roasted vegetables, all brought together with the aromatic touch of fresh basil.
Yellow Onion, cut into ½-inch-wide wedges through the core
each
Bell Pepper, cored, seeded, and cut into ½-inch strips
each
Orange Bell Pepper, cored, seeded, and cut into ½-inch strips
each
Poblano Pepper, seeded and cut into ¼-inch strips
each
Fennel Bulb, halved, cored, and sliced crosswise ¼ inch thick
each
Garlic, minced
cloves
Dried Oregano, crushed in hands
teaspoons
tablespoons
teaspoons
tablespoons
Sweet Italian Sausage, cut into links
0 lb
Hot Italian Sausage, cut into links
0 lb
Red Cherry Tomatoes
0 pints
cups
Fresh Basil Leaves, julienned
cups
Italian Parmesan Cheese, freshly grated
to taste
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 400°F. Combine the onions, red and orange bell peppers, poblano peppers, fennel, minced garlic, and crushed oregano in a large (14 × 18-inch) shallow roasting pan. Season with 1 tablespoon of kosher salt and 1.5 teaspoons of freshly ground black pepper. Drizzle ¼ cup of good olive oil over the vegetables and toss to coat. Spread the vegetables out evenly.
2. Prepare Sausages
Place the sweet and hot Italian sausages on a sheet pan. Drizzle with 2 tablespoons of olive oil and toss to coat. Spread the sausages out in a single layer.
3. Initial Roasting
Place both the roasting pan with the vegetables and the sheet pan with the sausages into the preheated oven on two racks. Roast for 20 minutes.
4. Combine and Continue Roasting
Remove both pans from the oven. Transfer the sausages to the roasting pan with the vegetables. Add the pint of red cherry tomatoes and pour in ⅓ cup of dry white wine. Toss gently to mix. Return the roasting pan to the oven and roast for another 25-30 minutes.
5. Finish and Serve
Remove the pan from the oven. Sprinkle the julienned fresh basil leaves over the top. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with freshly grated Italian Parmesan cheese on top.
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