Skip to main content
Italian Sausage Grinder with Giardiniera Aioli & Herb Roasted Potatoes
2 or 4 Serving Dinner

Italian Sausage Grinder

with Giardiniera Aioli & Herb Roasted Potatoes

Tags: High-Protein Soy-Free Nut-Free Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
30g
CARBOHYDRATES
90g
PROTEIN
37g


Get Recipes Delivered

INGREDIENTS

  1. 1 russet potato, cut into wedges
  2. 1 tsp Italian seasoning blend
  3. 1 red bell pepper, trimmed and thinly sliced
  4. 1 yellow onion, thinly sliced
  5. 2 vegan Italian sausages, plastic casing removed and sliced
  6. 1 oz pickled jalapeños, minced
  7. 1 oz curried pickled cauliflower, minced
  8. 1 garlic clove, peeled and minced
  9. ¼ cup vegan mayo
  10. 2 ciabatta bread rolls, sliced in half lengthwise
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: 2 foil-lined baking sheets
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
770
FAT
30g
CARBOHYDRATES
90g
PROTEIN
37g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the potatoes

Preheat the oven to 425°F. Add potato wedges, 1 tbsp olive oil, Italian seasoning, and a pinch of salt and pepper to a foil-lined baking sheet and toss. Roast until wedges are golden brown, 25 to 30 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: Turn the oven to broil for toasting the rolls when the sausages and potatoes are done.

2
Roast sausages, peppers, and onions

Add red bell pepper, onion, sausages, 1 tbsp olive oil, and a pinch of salt and pepper to a second foil-lined baking sheet and toss. Roast until sausages are slightly crispy and pepper and onion are browned at the edges, 20 to 22 minutes. (4-serving meal: use 2 tbsp olive oil)

3
Make the giardiniera aioli

In a small bowl, add pickled jalapeños, pickled cauliflower, garlic, and mayo and stir to combine.

4
Toast the buns

Toast ciabatta rolls in the oven, directly on the rack, until lightly browned, 2 to 3 minutes.

5
Serve

Divide sausages between ciabatta rolls. Top with pepper, onion, and as much giardiniera aioli as you’d like. Serve with herb roasted potatoes and any remaining aioli. Enjoy!

SIMILAR RECIPES