Roasted Sausages & Vegetables on Rice

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  cup long-grain rice
• 1⁄4 lb shallot, cut into 1/4 inch-thick wedges
• 1  lb yukon gold potato, cut in half lengthwise,then into thin slices
• 1  pint grape tomatoes
• 1⁄2 lb zucchini, cut in half lengthwise,then into 1/2-inch slices
• 1⁄2 lb  yellow squash, cut in half lengthwise,then into 1/2-inch slices
• 1  tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon fennel seed
• 12  ounces  precooked flavored  chicken sausage or 12  ounces  low-fat turkey sausage

Directions

1. Preheat the oven to 475 degrees.
2. Coat 2 baking sheets with cooking spray.
3. Cook the rice according to package instructions.
4. Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.
5. Toss with olive oil, salt, pepper and fennel seeds.
6. Cut sausage into 1-inch pieces; toss with vegetables.
7. Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.
8. Test a shallot (it should be soft without an oniony"bite") and a potato, which should be tender.
9. Place a portion of rice on each of 4 plates; top with vegetables and sausage.