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From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage | myhumblekitchen.com

Now that the harvest season has begun, I find so much joy in making simple meals with fresh picked vegetables from my gardens.

I was super excited to harvest 4 beautiful heads of cauliflower this past week. Aren’t they beautiful? They’re so much fun to watch grow 😉

They teased me for quite some time. For two and a half months I watered them without seeing any signs of head growth. It was only within the past two weeks that they started to grow beautiful white florets. Once they started to develop, they took off…fast!

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage | myhumblekitchen.com

Besides the cauliflower, I also seem to be harvesting a basket full of veg every other day. (see more on instagram)

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage | myhumblekitchen.com

It’s been a blessing indeed, as we’ve had such a dry, dry summer. I pray for rain every day (and would appreciate your prayers as well) as my Fall lettuces still have not sprouted which I’ll probably re-sow sometime this week and hope for the best.

With all of the harvesting and preserving in this season, I’ve been making simple meals.

In my opinion, simple is the best way to cook so that one can enjoy a vegetables impeccable, fresh and ripe flavors that you can only taste in this season. My heart skips a beat…they’re just good.

Roasted Balsamic Vegetables with Chicken Sausage

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage | myhumblekitchen.com

As much as I love to eat my fresh picked vegetables raw and lightly cooked or sauteed, I also love to roast them to really bring out their deep, sweetness. For this simple meal, I tossed my fresh picked vegetables in extra virgin olive oil, balsamic vinegar, fresh oregano, and large granule sea salt.

I put them in my cast iron skillet and topped them with chicken sausages.

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage | myhumblekitchen.com

I covered my skillet with a piece of parchment paper (since I no longer use using aluminum foil), and roasted it at 375F for 45 minutes, then uncovered it for an additional 15 minutes.

Super simple, and oh so yummy.

Print
From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 4 Servings

From Garden To Table: Roasted Balsamic Vegetables with Chicken Sausage

A simple gardent to table recipe – roasted balsamic vegetables with chicken sausage.

Ingredients:

  • 2 cups fresh cauliflower, roughly chopped
  • 15 cherry tomatoes, sliced in half
  • 1 eggplant, roughly chopped
  • 1 zucchini, roughly chopped
  • 2 tbls fresh oregano, roughly chopped
  • large handful of small sweet peppers (or 1 bell pepper, sliced in strips)
  • 1/4 cup extra virgin olive oil
  • 2 tbls balsamic vinegar
  • 2 tsp large granule sea salt
  • 4-5 chicken sausages

Method:

  1. Toss all the vegetables and oregano in a large bowl with the extra virgin olive oil, balsamic vinegar, and salt.
  2. Place in a large cast iron skillet or baking dish.
  3. Arrange the chicken sausages on top of the vegetables.
  4. Bake, covered, at 375F for 45 minutes, then uncover and bake for an additional 15 minutes or until the vegetables are tender and cooked through.
  5. Serve garnished with fresh oregano and fresh tomatoes.
3.1
https://www.myhumblekitchen.com/2013/09/from-garden-to-table-roasted-balsamic-vegetables-with-chicken-sausage/
©Copyright, A Little Bit of Spain in Iowa

Do you have a garden?  Tell me, what are you currently harvesting? If you don’t have a garden, please let me know what kind of gardening topics you’d like me to cover to get you started on your own in the comments below.


5 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Kelly @ The Nourishing Home says

    September 14, 2013 at 1:50 am

    Okay, friend! This looks absolutely incredible and is definitely going on my meal plan! I cannot wait to make this! Thank you for sharing such a beautiful and healthy dish! I am just loving how your using the bounty of your garden to inspire us all! Much love, Kelly

    Reply
    • Diana Bauman says

      September 14, 2013 at 1:36 pm

      Thanks Kelly!!!

      Reply

Trackbacks

  1. Gutsy's Grab Bag - Week of 9/13/2013 - Gutsy By Nature says:
    September 13, 2013 at 7:05 am

    […] this use of a cast iron skillet to make Roasted Balsamic Vegetables with Chicken Sausage from My Humble […]

    Reply
  2. Biweekly Meal Plan - The Better Mom says:
    September 14, 2013 at 3:51 am

    […] Sept 23 • Dinner: Roasted Balsamic Vegetables with Chicken Sausage(GF) and Buttermilk Biscuits w/Honey-Butter • Lunch: Carrot-Cheddar(GF) Sandwiches and Pineapple […]

    Reply
  3. Humble Tips to Eating Well When You Don't Feel Like Cooking - My Humble Kitchen says:
    November 10, 2013 at 7:43 am

    […] Roasted Balsamic Vegetables with Chicken Sausages […]

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My family of 7

I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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