Avoiding Additives and Preservatives

I used Free-From hot Italian sausages and Eden Organic red wine vinegar, which are free of additives and preservatives. Tre Stelle feta cheese is also additive-free.

Place sausages and peppers on baking sheet

Roast until sausages are cooked through and peppers are tender

Drizzle dressing over sausages and peppers, serve over arugula and garnish with feta

Ingredients:

1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper, each seeded and sliced into ¼-inch- (about ½-cm-) wide strips

1 small onion, peeled and sliced into ¼-inch (about ½-cm) thick rounds

1 tbsp (15 ml) and 1 ½ tsp (7.5 ml) extra-virgin olive oil, plus more for sprinkling

¾ tsp (3.75 ml) kosher salt

Freshly ground black pepper, to taste

1 lb (450 g) fresh Italian sausages (sweet or hot), pricked with a fork

½ tsp (2.5 ml) red wine vinegar, plus more for sprinkling

1 tsp (5 ml) finely chopped fresh oregano

3 cups (750 ml) fresh arugula for serving, if desired

¼ cup (60 ml) crumbled feta cheese

Preparation:

Preheat oven to 400F (200C). On a rimmed baking sheet, scatter bell pepper slices and onion rounds and toss with olive oil, salt and black pepper until lightly coated. Spread vegetables in a single layer and roast until limp, about 10 minutes. Arrange sausages on top of vegetables and continue roasting until peppers are caramelized and sausages are cooked through, 20 to 25 minutes. Sausages are cooked when internal temperature (checked with a meat thermometer) reaches 160F (71C). Broil in upper third of oven until tops of sausages are browned and edges of peppers are slightly charred, about 2 minutes.

Meanwhile, in a small bowl, combine vinegar and oregano.

Drizzle vinegar mixture on vegetables and sausages and toss, adding more salt, pepper and/or vinegar to taste.

If using, divide arugula on individual plates and sprinkle with a little olive oil and red wine vinegar. Arrange peppers, onion and sausage over the arugula and sprinkle with feta cheese. Serve immediately. Serves 2-3.

From Dinner: Changing the Game by Melissa Clark