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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 x ca. 450 g | Eggplant; cut into 1/2 inch cubes |
| 1/2 x ca. 450 g | mushrooms quartered |
| 1 | Summer squash; diced 3/4in |
| 1 | Zucchini; diced 3/4 inch |
| 1 | Red pepper; diced 3/4 inch |
| 1 | Yellow pepper; diced 3/4 in |
| 1 | Onion; diced (1 cup) |
| 2 Esslöffel | olive oil |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 x ca. 450 g | Hot italian sausage |
| 3/4 Tasse | Chunky spaghetti sauce |
| 282 | Calories |
| 13 | G protein |
| 20 | G carbohydrate |
| 18 | G fat |
| 35 | Mg cholesterol |
| 757 | Mg sodium |
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1. Preheat oven to 400F. In large, shallow roasting pan, combine vegetables; mix. Drizzle with oil; sprinkle with the salt and pepper. Stur until vegetables are coated. Bake 30 minutes, stirring once.
2. In large nonstick skillet, combine sausage and 1 cup water; boil. Cover; simmer 8 minutes orr until firm. Drain; cool on plate. Cut crosswise into 1/2-inch slices. In skillet, over medium-high heat, lightly brown sausage 5 minutes. Add sauce; mix. Add to vegetables; bake 15 minutes or until vegetables are tender.
MMMMM
Happy Charring
~- EZpoint V2.2
* Origin: "LaRK's" Place (1:343/26.3) ====================================================================== ====
Bbs: Computer Specialties Bbs Date: 08-04-93 (17:07) Number: 60105
Subj: recipe Conf: (149) Cooking
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