| 3 pounds of soy Italian-style “sausage” links ; cut into thirds 1 large onion, quartered & thinly sliced 6 medium bell peppers, cut into long strips(3 each green and red, or 2 each green, red and yellow) 2 medium garlic cloves, minced 3 tablespoons of chopped fresh flat-leaf parsley 1 teaspoon of dried oregano 3 teaspoons of salt 1 teaspoon of freshly-ground black pepper 1 teaspoon of sugar 6 small hero rolls, split 1 tablespoon of olive oil two 14 1/2 ounce cans of diced tomatoes Drain tomatoes, reserving 1/2 cup liquid. Set aside. In large skillet, heat oil over medium heat. Add “sausage” and cook, turning often, until golden, about 5 minutes. Add onion and cook until tender, stirring often, about 5 minutes. Stir in bell peppers and garlic. Cover and cook, stirring occasionally, 10 minutes. Stir in tomatoes, reserved tomato liquid, parsley, oregano, salt, pepper and sugar until well combined. Cover and cook until flavors are blended, about 5 minutes. Spoon the sausage-bell pepper mixture into small hero rolls and serve open-faced, garnished with some black olives and baby carrots. End the meal with sliced fresh pears topped with a dollop of low-fat vanilla yogurt or soy yogurt. This recipe yields 6 servings. |
Sunday, February 28th, 2010, 16:22 | 
Chef Brad's Blog Post, Entree, Recipe Blog | 
RSS feed
| 
Respond | 
Trackback