Ingredients
1/4 cup olive oil
2 pounds fresh turkey (can use chicken) sausage cut in 1/2
1 medium red onion, quartered and separated
1 red bell pepper, cored, seeded, and cut into 1-inch-wide-strips
1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips
1 yellow bell pepper, cored, seeded, and cut into 1-inch-wide strips
1 pound green beans, ends trimmed and halved
1 (14-ounce) can no-sugar-added diced tomatoes
3 cloves garlic, chopped
2 tablespoons chopped basil leaves
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
8 ounces button mushrooms
4 marinated hot cherry peppers, optional
shaved Parmesan, for garnish
Preparation
Preheat oven to 375 degrees F.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned about 6 minutes. (Don’t fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
Combine the sausage, vegetable mixture, mushrooms and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.
