21 21
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
25 minutes
3 BELL PEPPERS, CORED AND CUT IN ½-IN.-WIDE STRIPS
2 MEDIUM RED ONIONS, CUT IN ½-IN. WEDGES
¼ CUP BALSAMIC VINAIGRETTE DRESSING
1 LB FRESH ITALIAN CHICKEN OR TURKEY SAUSAGE, CUT IN 2-IN. PIECES
1 LONG LOAF ITALIAN OR FRENCH BREAD
1 TBSP OLIVE OIL
½ TSP DRIED OREGANO
½ CUP SHREDDED MOZZARELLA
Heat oven to 500°F. Line 2 rimmed baking sheets with nonstick foil.
Spread peppers and onions in one pan; drizzle with 3 Tbsp vinaigrette and toss to coat. Place sausage in other pan, drizzle with remaining vinaigrette and toss to coat. Roast 10 minutes or until sausage is cooked through.
Meanwhile, split bread lengthwise, leaving 1 long side attached (like a hinge). Open loaf. Brush cut sides with olive oil, then sprinkle with oregano and cheese.
Remove both pans from oven. Toss peppers and onions and return to oven; place bread cut sides up on oven rack.
Roast 5 minutes or until bread is lightly toasted and vegetables are tender and slightly charred.
Top bread with vegetables and sausage. Cut loaf in quarters. Eat sandwich with fork and knife.
CALORIES 584 TOTAL FAT 26G SATURATED FAT 7G CHOLESTEROL 72MG SODIUM 1,478MG
TOTAL CARBOHYDRATES 59G DIETARY FIBER 5G PROTEIN 31G
