Ingredients

• 0.25 cups olive oil , divided
• 1 , 12 ounce
• 2 cups chopped sweet potato
• 2 cups chopped eggplant
• 0.5 cups thinly sliced shallots
• 2 cups chopped zucchini
• 1 pint cherry tomatoes
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat. Add sausage and cook until beginning to brown, 2 to 3 minutes. Remove from the skillet to a paper-towel-lined plate. Set aside.
3. 3 Add sweet potato to the skillet. Cook, stirring frequently, until lightly browned. 5 to 6 minutes. Add remaining 2 tablespoons oil, eggplant, and shallots. Cook, stirring frequently, until slightly softened, 4 to 5 minutes. Stir in zucchini, tomatoes, salt, pepper, and reserved sausage.
4. 4 Transfer skillet to the preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.

Nutrition per serving