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Photos by Gresilda McDermott

 

1 small head of romaine

1 medium green pepper (Green Chile in this one)  (remove seeds and cut into strips)

2 sweet cherry peppers (remove seeds and cut into pieces

1 medium sweet potato (clean then cut into thin strips, leave peeling on)

1 small sweet onion (sliced into slivers)

3  baby Portabella mushrooms (sliced medium thickness)

1 large clove of fresh minced garlic (I use garlic press, perfect size and juicy)

1 tablespoon olive oil

Salt to taste (I sprinkle about an 1/8 of teaspoon of seasoning salt over all

1 sheet of heavy duty aluminum foil (about 10 x 12 inches)

1 Sweet Italian Sausage (if you are strictly veggie person, you can use one of the veggie sausages instead of a meat sausage)

 

1>  Remove tip of romaine core, wash, drain and place on aluminum foil

2>  Add, sweet potato strips, onion, peppers, mushrooms, and season salt

3>  Spread fresh squeezed garlic over lettuce and vegetables

4>  Drizzle olive oil over all  veggies and fold the aluminum closing all ends

5>  Put aluminum foiled veggies on one side and the Italian sausage on other side and grill simultaneously.

 

Cook at approximately 350 to 400 for about 45 minutes.   I remove sausage and split after 15 minutes then place back on grill to finish cooking.

When done, put veggies on plate, lay sausage across the top and serve with fresh sliced tomatoes.

 

 

 

 

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