YMCA OF GREATER WICHITA

Fall Sports Deadline

Registration for Fall Sports end 7/30! That includes youth sports, adults sports and advanced leagues.

JULY RECIPE OF THE MONTH

Roasted Summer Veggies with Chicken Sausage 

Servings: 4-6 
Ingredients (find at the farmers market!):

  • 3 tbsp. olive oil
  • 1 1/2 tsp. EACH dried oregano leaves, dried parsley & garlic powder
  • 1 tsp. paprika
  • 1/4 tsp. EACH salt, black pepper & cracked red pepper
  • 3 c. red potatoes, diced (don’t have to peel)
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 c. baby carrots
  • 10 radishes, cut in half
  • 1 12oz. package pre-cooked chicken sausage, cut into ’coin’ shape, about 1/4 inch thick (we used apple chicken sausage)
  • 1 zucchini, cut into ’coin’ shape, about 1/4 inch thick
  • Garnish: Fresh grated parmesan

Directions:

  1. Preheat oven to 400 degrees.
  2. In a large bowl mix oil and spices
  3. Add in all vegetables and sausage except zucchini. Gently mix with oil/spices.
  4. Spread onto two baking sheets coated with non-stick spray (don’t overcrowd the pans). Try to leave small amount of oil/spices in bowl for zucchini.
  5. Bake for 20 minutes. Meanwhile toss sliced zucchini in the bowl that had oil/spices to lightly coat.
  6. At the end of 20 minutes, add the zucchini to the rest of the vegetables/sausage, stir and return to over for 10-15 more minutes, stirring at least once. Bake until vegetables are crisp tender. Note: zucchini is a softer veggie and takes less time to cook.
  7. Garnish with parmesan cheese

Nutrition classes, recipes, & tips available at ymcawichita.org/nutrition 

Categories: Recipes, Body, Nutrition
Jul. 10, 2018