Roasted Vegetable and Sausage Medley

         

















I bookmarked a lot of roasted vegetable recipes today and it made me really want roasted vegetables. I made tonights dinner up as I went along. It wasn't until the vegetables were in the oven and I could smell it that I decided on goat's cheese and it wasn't until I was already putting the first bite in my mouth that I decided it was done. As I was mixing it together I was battling whether or not to put in on top of pasta or eat it as is. This is a constant battle I have with myself. I decided for tonight that I'd eat it without pasta and it was great. I have left overs so perhaps I'll try it over a little pasta tomorrow, which I think would be just as good!

1) Cut up your desired vegetables for roasting into bite size pieces. I used sweet potato, cauliflower, red pepper, onion, and mushroom. Also chop up some garlic and fresh thyme (or dried thyme).
2) Mix the vegetables, garlic and fresh thyme in a bowl with enough olive oil to coat, along with some salt and pepper and hot pepper flakes.
3) Spread evenly on a baking sheet and put into the oven at 400 for 30 minutes or until the vegetables are cooked (that should be enough time). If you want, take it out half way through and give the vegetables a little mix.
4) While the vegetables are cooking, fry up some sausage. I used hot italian sausage. I wanted to keep the sausage in rounds so I fried it whole and when it was almost done I cut it into little bite size rounds and them continued to cook it.
5) In the same bowl that had the vegetables/oil put in a couple handfuls of spinach. Toss to get the left over olive oil on it. When the sausage is finished cooking, add to the bowl. When the vegetables are finished roasting, add to bowl and toss.
6) Add desired amount of goat's cheese and toss again. Top your serving with some fresh goat's cheese.

As I said above, this is great on its own or would be delicious a top some pasta or even quinoa. Also any vegetables would be good in it!

UPDATE: So I tried it last night with pasta and today for lunch with quinoa. I enjoyed both, but I liked the quinoa addition more.

For the pasta, I simply cooked desired pasta and before straining reserved 1 cup of pasta water. In the pasta pot, off heat, I put some of the left overs back into the drained pasta and added some extra goat's cheese. I stirred it around and added some of the pasta water so the goat's cheese would evenly coat the pasta.

For the quinoa, I just cooked quinoa per package directions and then tossed it with the left overs and some extra goat's cheese.