Commissary Commentary: More than Meat

Did you know that Sanagan’s sells more than meat? The kitchen has been perfecting various sides and dinner options that are available both fresh and frozen. We are always inspired by the season and what is being offered in the many fruit and vegetable stores of Kensington Market.

The meat portion of any meal often gets the most attention but don’t forget the vegetables! Vegetables can be the surprise favourite component because they offer colour, texture, and flavour. Here is a recipe perfect for summer. It can be prepared in the oven or on the grill and can be served warm or room temperature. Feeding a crowd couldn’t be easier than with this gluten-free and dairy-free side.

Feel free to make it meatless or change up the vegetables – you can always add eggplant, mushrooms or patty pan squash. Fresh herbs are the key to great flavour – add them right at the end and use a sprig or two as garnish. You can even add a bit of white wine, grated parmesan and toss it with pasta (we use fresh pasta from our friends at Alimentari) for an easy meal.

Bon appetite!

Roasted Summer Vegetables with Sausage and Herbs
Serves 4-6

4                            sausage of your choice (Garlic and Parsley or Mild Italian work well) optional
2                            zucchini, 3/4 inch slice, on the bias
2                            bell peppers, seeded and cored, 1 1/2 inch slice
1                            spanish onion, 1/4 inch halve or full moon slice
2                            pieces cherry tomato on the vine, cut with scissors into 4 fruit sections
3                            garlic clove, minced
2                            sprigs fresh oregano, basil and thyme, picked and rough chopped
Zest                       half an orange, grated
3-4 tbsp                olive oil
Salt and pepper to taste

Method:

If using the oven:

Preheat oven to 375˚

Roast sausage on a parchment lined baking sheet for 20 min. Slice into rounds, reserve and keep warm.

Toss cut vegetables with 2 tbsp olive oil, minced garlic, salt, and pepper. Spread over two parchment lined baking sheets. Do not overcrowd.

Roast for 15 minutes. Shake pan, rotate and roast for another 5-10 minutes or until tender.

If using the grill:

Over medium/high heat cook sausages 10-12 minutes, or until cooked through. Slice into rounds and keep warm.

Toss cut vegetables with 2 tbsp olive oil, minced garlic, salt, and pepper. Place vegetables on hot grill in batches, and cook for about 8-10 minutes. To get nice grill marks do not turn too frequently.

To finish:

Combine vegetables with sausage.

Dress with remaining tbsp of olive oil, herbs, orange zest, salt, and pepper.