Last night we had an excellent meal by Trisha Yearwood. I got this one off of FoodTV from her show. The sequence was called Girls Night. This was just the first course! I gathered the ingredients and immediately divided it in half. The recipe says for 4. Usually, with Jim, I look for recipes that feed 6. We were both more than satisfied, if you ignore Jim’s final comment on the meal. “I bet this meal is in line with your WW points.†It was. This was extremely tasty and continued to be tasty the entire evening as I burped peppers all night. It reminded me of a meal I used to make all the time in PA. I looked it up. It comes from a cookbook called Even More Special that I bought in NC. It is interesting to look back. Calories, carbs, protein, not listed in the older recipe. This recipe had EVOO; the old BUTTER. So it was before we all became afraid of butter. Anyway, I decided to keep this book out for a while as there are really good recipes in it. I did some adapting of the cooking method. When I made the list and went shopping it was warm and sunny. Thinking outdoor grille. Unfortunately the rain arrived just about dinner time. I put the whole dish on a large sheet pan wrapping in a large sheet of foil as one serving. I then baked it at 400 degrees. I will proceed with the recipe as written as this is going to be a great summertime meal with friends.
Ingredients
- 4-5 links andouille sausage, sliced into 1/4†slices (I use Adele sausage made with chicken)
- 6 tricolored peppers, ribs and seeds removed, slice 1/4†thick
- 2 large red onions, sliced 1/4†thick
- 3/4# baby Yukon Gold potatoes, thinly sliced
- 3 cloves garlic, thinly sliced
- 4 sprigs fresh oregano (this smelled divine)
- 1/4 C EVOO
- Salt and Pepper
Instructions
- Prepare a grill for medium-high heat.
- In a large mixing bowl, combine all the above ingredients. Toss and transfer the mixture to 4 pieces of heavy duty foil and seal up into a pouch.
- Place the pouches on the grill and cook for 30-35 minutes.