Ingredients
- 2 cups large diced eggplant
- 2 cups large diced squash
- 2 cups large diced zucchini
- 1 cup chopped bell pepper
- 1 cup diced green onion
- 1 tbsp. olive or avocado oil
- 1 lb. Italian sausage (optional or sausage of choice)
- 1 14.5 oz can of tomato sauce
- 2 1/2 cups of water
- 1 tbsp. Sunny herb blend (Red Stick Spice) or Italian seasoning
- 1 tsp. cayenne pepper (optional)
- 1/4 tsp salt and black pepper
Directions
1. Â Line a baking sheet with parchment paper and preheat oven to 350 degrees.
2. Â Rinse vegetables. Cut ends off of zucchini, then cut in half and halve each half. Cut into strips, then dice. Repeat with squash and add to baking sheet.
3. Â Cut ends off eggplant, the cut in half. Cut a half in half horizontally, but only midway through to stabilize it. Slice into strips then dice, repeating with remaining eggplant. Add to baking sheet.
4. Â Coat in oil and mix well. Bake for 30 minutes.
5. Â Rinse and dice bell pepper and onion. In a large pot, brown the sausage with the peppers and onion for 5-7 minutes over medium high heat.
6. Â Once roasted veggies are done, add to the pot, then open and add the can of tomato sauce. Add one and a half cans of water to the pot. Reduce heat.
7. Â Add seasoning, stir well and let it simmer for 10 minutes.
8. Â Enjoy! (Can be served with rice or quinoa).
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