Yield
25
Portion Size
1 Serving
Category
Plant Based
Featured Maple Leaf Product: Field Roast Italian Sausage (VEGAN) #31235
Ingredients
| Metric | Imperial | |
|---|---|---|
| Field Roast Italian Sausages (VEGAN) | 2 Kg | 4.4 Lbs |
| Zucchini, Fresh, Sliced | 750 g | 1.7 Lbs |
| Red Onions, Diced | 300 g | 10.5 Lbs |
| Eggplant, Fresh, Sliced | 250 g | 8.8 oz |
| Mushrooms, Sliced | 750 mL | 3.2 cups |
| Red Peppers, Diced | 750 g | 1.7 Lbs |
| Black Olives, Pitted and cut in half | 250 g | 8.8 oz |
| Olive Oil, Extra Virgin | 125 mL | 4.2 Fl oz |
| Red Wine Vinegar | 60 mL | 2 Fl oz |
| Lemon Juice | 30 mL | 1 Fl oz |
| Oregano, Dried | 25 mL | 0.8 Fl oz |
| Black Pepper | 7.5 mL | 0.5 tbsp |
| Dijon Mustard | 25 mL | 0.8 Fl oz |
Method
- Wash and cut all vegetables into dices or slices as appropriate. Roast each separately until just tender and cook quickly. Cut and add the Field Roast sausages into bit-sized pieces. Reach an internal temperature of 165 F.
- Make dressing with the last 6 ingredients and lightly toss into cooked vegetables and Field Roast Italian Sausages. Serve hot.
Nutritional Info per 1 Serving
| Calories (48.5 % from fat) | 287 kcal |
| Fat | 15.5 gm |
| Saturated Fat | 1.69 gm |
| Trans Fat | 0 gm |
| Cholesterol | 0 mg |
| Sodium | 620 mg |
| Carbohydrates | 13.7 gm |
| Dietary Fiber | 6.3 gm |
| Sugars | 3.2 gm |
| Protein | 23.9 gm |
| Vitamin A | RE |
| Vitamin C | 44 mg |
| Calcium | 69 mg |
| Iron | 6.24 mg |
| Potassium | 620 mg |
| Phosphorous | 33 mg |