Baked Tomato, Zucchini and Sausage over Angel Hair
Baked Tomato, Zucchini and Sausage over Angel Hair
One of my favorite summer activities is going to the Regional Market on weekends for fresh veggies! I grow my own herbs, so I always have them on hand. This recipe has lots of flavor and I make many varieties of this during the summer.
Baked Tomato, Zucchini and Sausage over Angel Hair
Ingredients:
- 2 tablespoons olive oil – used for the vinaigrette base.
- 1 tablespoon balsamic vinegar – provides acidity and sweetness.
- 2 garlic cloves, minced – adds a pungent, aromatic flavor.
- 1/4 teaspoon oregano – brings a classic Mediterranean herb note.
- Pinch of red pepper flakes – adds a subtle heat.
- 1 teaspoon kosher salt – enhances all vegetable flavors.
- 1/2 teaspoon black pepper – provides a mild spicy bite.
- 2 medium zucchini or summer squash, halved lengthwise and sliced 1/2-inch thick –
- 3-4 med tomatoes cut into chunks
- 2 sausage links, cooked and sliced into bite size pieces
- 1/4 cup finely grated Parmesan – adds a salty, savory crust.
- 1 tablespoon each chopped parsley and basil ribbons – used for a fresh garnish.
Directions:
- Prep the oven: Preheat the oven to 350 degrees F.
- Mix the dressing: In a large bowl, whisk together the olive oil, vinegar, garlic, red pepper flakes, salt and pepper.
- Coat the vegetables: Add the zucchini, squash and tomatoes and stir them into the vinaigrette.
- Arrange for baking: Transfer the vegetables to a square baking dish. Bake: Bake for 20-30 minutes until the zucchini and squash are tender and the tomatoes are wrinkled.
- Finish and serve: Spoon over angel hair pasta, along with sausage, and sprinkle the top with Parmesan, chopped parsley and basil ribbons before serving.
Sometimes I make it with cherry or grape tomatoes, occasionally I add onions, mushrooms or broccolini and it is also delish tossed over spaghetti squash!
Thanks for stopping by, Patti
Graphics by Susan Branch
Affiliate link to MacKenzie Childs
