2 medium zucchini or
yellow squash (or 1 of each), sliced 1/2-inch thick
2 red or yellow bell peppers
(or 1 of each), cut into
1-inch chunks
4 large shallots, peeled,
quartered lengthwise
2 tablespoons extra virgin
olive oil
2 tablespoons balsamic
vinegar
2 cloves garlic, minced
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1 package (7 oz.) Jones All Natural Golden Brown sausage links, cut into 1/2-inch
thick slices
4 large radicchio leaves or red leaf lettuce leaves

Optional garnishes: chopped fresh basil and grated Parmesan cheese
Heat oven to 425°F.
Arrange zucchini, peppers and shallots in a single layer on a 15 x 10-inch jelly-roll pan.
Combine oil, vinegar, garlic, rosemary, salt and pepper. Drizzle mixture over vegetables; toss well to coat.
Bake 10 minutes.
Add sausage to pan; toss with
vegetables.
Bake 10 to 15 minutes or until vegetables are crisp-tender and sausage is hot.
Spoon mixture into radicchio leaves; garnish as desired.
Serve warm or at room temperature.
Makes 4 servings

11/2 cups frozen berries (strawberries, blueberries, raspberries)
1 banana
1 cup vanilla yogurt
1/2 cup skim milk
1/2 cup apple juice
Combine all ingredients in a blender until smooth.
Serve and Enjoy!

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