2 T. olive oil
4 sweet red, green or yellow peppers (or combination), cored, seeded, cut in 1/2-inch-thick slices
2 large onions, halved and cut crosswise into 1/4-inch-thick slices
1 fennel bulb, trimmed, thinly sliced
5 large cloves garlic, finely chopped
2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
6 sweet or hot Italian-style turkey sausage links (about 1 1/4 lb.)
1 large tomato, seeded, chopped
3 C. hot cooked spaghetti

Pour oil into large roasting pan or 13 x 9 x 2-inch baking pan. Place pan in oven while heating to 425°. Add peppers, onions, fennel, garlic, oregano, salt and pepper to hot pan; toss with oil. Bake in 425° oven 15 minutes. Heat large nonstick skillet over medium-high heat. Prick sausages all over with fork. Add to skillet; brown all over, 5 to 10 minutes. Remove pan from oven. Reduce heat to 375°. Add tomato to pan. Put sausages on top). Bake in 375° oven 30 minutes or until sausages are cooked. Serve over 1/2 C. cooked spaghetti per serving.

Yield: 6 servings
Calories: 342
Fat: 11g
Fiber: 5g