zampina with roasted vegetables

zampina with roasted vegetables
  • 15

    min prep time
  • 20

    min cook time
  • 4-6



  • 1 fennel bulb, sliced
  • 20-25 cherry tomatoes
  • 6 french shallots, peeled (if large, cut in half)
  • 1 pack Stefano zampina sausage
  • ¼ cup olive oil
  • Salt and freshly ground black pepper, to taste


  1. Preheat oven to 375F (or 190C).
  2. In a large bowl, toss tomatoes, fennel and shallots with salt, pepper and olive oil.
  3. On a baking sheet lined with parchment paper,  cook sausage and vegetables for 18 to 20 minutes.
  4. To serve: on a large plate, place the cooked vegetables and top with the zampina sausage.


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