
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 |