This is one of my favourite recipes to make in the summer. There’s an abundance of fresh local vegetables available during the summer and this dish can use them all! The ingredient list here includes the vegies that I had that night, but so many others can be added or substituted in.
The heart of this dish is Italian sausage which pairs lovely with rosé. In particular, a medium bodied rosé works really well. Think those darker pink rosés that have some weight and complexity to them. Some examples are the Inniskillin Pinot Noir Rosé, Cave Spring Rosé, or Malivoire Ladybug Rosé. I chose all Ontario wine to keep this fresh summer dinner all local.
Ingredients
4 sausages
4 radishes
4 kale leaves
2 carrots
1 zucchini
1 yellow onion
1 garlic clove
1/2 cup parsley
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
olive oil
Instructions
Heat a large pan with olive oil and cook sausages half way through. Cut sausages into inch pieces and set aside. Chop all vegetables and add to the pan with the dried herbs and more olive oil. When cooked half way, add back in the sausage and cook for another 5 minutes (or until meat and vegies are at your preference). Dish onto plates, pour the rosé and enjoy!
Cheers!~GDW
