Marinated with Botticelli Extra Virgin Olive Oil
INGREDIENTS
- 6 Yukon gold potatoes cut in half
- 16 links of sausage. Preferably 8 sweet and 8 spicy
- 6 bell peppers, sliced. Preferably a mixture of red, green, and yellow bell peppers
- 12 garlic cloves, smacked
- 3/4 cup Botticelli Extra Virgin Olive Oil, divided
- 1/4 cup red wine vinegar
- Oregano and salt to taste
PREPARATION
Preheat your oven to 375F
In a medium roasting pan, add your halved potatoes, 1/4 of Botticelli Extra Virgin Olive Oil and season with salt and oregano to your liking. Mix well until all the potatoes are evenly coated.
In another medium roasting pan, add the peppers, 1/2 cup of Botticelli Extra Virgin Olive Oil and about 10 cloves of smacked garlic. Mix well until everything is evenly coated.
In a third medium roasting pan, add the sausages, 1/4 cup of water, and 1/4 cup of red wine vinegar. Place all three in a convection oven and roast for about 20 minutes. If you don't have a convection oven, roast all three separate.
After about 20 minutes, prick the sausages with a fork to let the juices come out. Cook for another 20 minutes.
Then, add the potatoes and peppers into the sausage roasting pan and let them cook together for another 5-10 minutes. Remove from the oven and serve in a large roasting dish.