Summer's End Bake

I am long overdue to share with you one of my favorite Paleo dinners.  It's full of meat, meat and more meat!

I have a very busy life schedule so I need quick, easy AND healthy Paleo meals.  I've been meaning to share this recipe for quite some time.  It's delicious!!!!!!!!!!

I love meat!

SUMMER'S END BAKE

• 1 lb hot Italian sausage
• assortment of veggies (eggplant, onion, mushrooms, zucchini, etc.), chopped
• 2 pints cherry tomatoes, halved
• olive oil
• s&p
• fresh mozzarella or raw cheddar
• fresh basil, chopped

Method

Preheat your oven to 300ºF. Line a sheet pan with a silpat, if you have one, or parchment paper (just to keep the little buggers from sticking). Place the halved tomatoes, cut side up (skin side down) on the sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Place in the oven and let them cook down until the tomato edges are slightly crisp, curled up and the juicy insides no longer quite so juicy–about 20 minutes. Once the tomatoes are done, remove them from the oven and crank up the oven to 375ºF.
In a large saute pan, brown the sausage along with any other vegetables you’re using.
Now it’s time for assemblage. Get out an oven-safe baking dish, somewhere around 8×8, and start layering with the sausage/veggie mixture. Now add the oven roasted tomatoes, basil and cheese. Continue layering until everything’s all used up, trying to end with cheese and basil.
Stick in the oven and get the cheese melty and gooey, anywhere from 5-10 minutes.

If you are wondering why fresh mozzarella is ok in this recipe, it is the quality of the dairy consumed by those that can manage it that is very important. Full fat, organic, pastured (raw, if available) dairy products are okay for some individuals for a special treat!!

Enjoy!!!