Wednesday, June 12, 2013

Baked Veggies and Turkey Kielbasa...Tweaked and Perfected!

So remember a few weeks ago when I attempted the turkey kielbasa and baked veggies idea from Pinterest? If you need a refresher, here's the link to my original post about it...

If you recall, it wasn't by any means a failure...but it was far from perfect. The seasoning was a bit off (mostly it was too salty) and the potatoes hadn't cooked much at all (which was a total bummer because I love potatoes!). So last night I attempted it again with some tweaking, and let me say...it was AWESOME! Officially a summer staple dinner. For reals.

So here's the deal...

Just like the first time I used mini sweet peppers, turkey kielbasa, red onion, small Yukon gold potatoes, zucchini and yellow summer squash. Hubby had requested more veggies the next time I attempted the dish, so I used what I had on hand which was baby carrots and green beans. Odd combination to add to the rest of the veggies, I know...but apparently the hubs loved it! I think this is one of those recipes that you can do that with...just toss whatever vegetables you've got in with the mix and it'll work. I love it!

Now here's where I tweaked....

Previously I had followed the pin and seasoned everything with extra virgin olive oil, salt, pepper and garlic powder. Last time I had also tossed in a little Weber's Season All. I wasn't super impressed with the blend of spices last time, mostly because the flavor wasn't bold enough for me and it was too salty. The kielbasa is salty enough on it's own and will add a little salty smokiness to the veggies as it is. So this time around I only used EVOO, cracked black pepper and just a little Johnny's Season Salt (I wayyyy prefer this over the Weber's version!!). It was well worth switching up the spices.

The original pin had said to mix everything and toss it all into a tin foil pouch. When I did that last time though, the potatoes didn't cook...like, at all. And there is nothing worse than a raw potato. So this time I cut the potatoes into smaller chunks than I had last time and put them in their own pouch with olive oil, Johnny's Season Salt and cracked black pepper.

Let me tell you. When they came out, these were simply AMAZEBALLS. No other words. Just amazeballs.

I digress. So anyway...

Then I combined the rest of the veggies into a bowl, drizzled a little EVOO in there and sprinkled them with a little bit of the Johnny's Season Salt and pepper. I tossed it all, then added the cut up kielbasa, tossed lightly again and separated the batch into two separate tin foil pouches (for better cooking).

The veggie/kielbasa and potato pouches all went into a 400 degree oven for 40 minutes.

And then they went in my belly (please read that statement with a bad Scottish accent for full enjoyment).

Seriously. This was a well-worth-it second attempt. Just the minor tweaks made a huge difference in the whole dish. I can't wait to make this one again!!

Enjoy!

Much love,
V



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