Do you have a bunch of veggies left over from your garden this year and are sick of the same ol' dish? I love this meal. It's so simple and easy and it has everything in it. And the best part? You can pretty much put whatever you have on hand in it and it will be delicious!
*Side note: I tried out a Turkey Polsa Kielbasa sausage and it just wasn't the same. Unless you really love turkey sausage, I don't recommend using it in this dish. Also, be aware of the Sodium intake in Turkey sausages. Did you know Turkey bacon is actually WORSE for you than regular bacon? Crazy!
Ingredients:
2 Polska Kielbasa Sausages (or a mix of your favorite, the already cooked kind)
2 Russet Potatoes, 1" chunks
1 Med. Onion, diced
2 Zucchini, about 1" chunks
1 Yellow Squash, 1" chunks
Sm bag of Cut Carrots, halved
2 pkgs. Cremini Mushrooms (have you had these? I used to only use white buttons... but these carry so much more flavor!)
2 ears of Corn
3 cloves Garlic, minced
Salt, Pepper, Red Wine Vinegar, Worcestershire sauce, Soy sauce, Olive Oil
3 pats of butter
Reynolds Oven Bag
Instructions:
Pre-heat oven to 350.
Lay oven bag into large, deep baking dish. Add Potatoes and a little salt and pepper and olive oil. Add remaining veg and a little more salt and pepper. Add sausage and rest of seasonings. Toss well and pour in a little water, almost to cover. Tie off bag.
Bake for 45-75 minutes until potatoes are soft.
You can serve it on a platter family style, on individual plates allowing those "picky" eaters to only take what they want, or in bowls with a little of the broth. I prefer soup-style with the delicious broth!
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