Recently I posted this and by my amazement the likes, shares and comments were overwhelming, even the private messages were outstanding! Many asked how I made it and so this post is to give my recipe. I hope you all enjoy and come back letting me know your twist.. ENJOY!!
Ingredients:
3 small zucchini
1 medium yellow squash
1 medium onion
Small bag of sweet peppers red, yellow, Orange
2 Kabasa sausage links (Italian)
1 pound Italian sausage
Small bushel of asparagus
Garlic
1 bag of mixed color tortellinis
Small package of Portobello mushrooms 
Small bag of baby spinach
2 boxes of chicken broth
Salt
Pepper
Parmigiana cheese
EVO
Method
I cut all my veggies first.. to me the slice is a very important step. Asparagus was washed and cut about 3/4 to 1” long, discarding the last inch. Zucchini was cut length way into 4 then cut 1/2 to 3/4 inch long.. Kabasa was sliced in circle form about 1/4 thick and less. Onion, small dice.. all the peppers were cut in half cleaned of seeds and sliced in thin half round slices. Mushrooms we cheated and bought them pre sliced… shhhh 😉
I put all the veggies in a bowl and tossed in EVO salt, pepper.. this way all my veggies got a good coating of EVO..
Ok cooking..
I set the BS on high, gave it a thin coat of EVO and brought it up to a high temp and put the veggies bowl on one side Kabasa in the middle and sausage at the end..
Veggies I gave some steaming to with the chicken broth but lightly.. still looking for a little BS char.
Kabasa I was looking for the ring char.
Italian sausage was the key.. 😉 I wanted a crumble and cooked through..
I started the chicken broth and brought to a boil..
Once the veggies became soft, Kabasa had the charred rings and sausage was a crumble i reduced the heat to half, I mixed all together and dropped the tortellini in the boiling broth.. waited about 3 min and then mixed onto the BS..
I let all this blend together and lightly included some more broth.. steam use kinda amount.. ment to blend the flavors not dilute..
Mixed in 1/2 my baby spinach and let wilt then coated the BS with parmigiana cheese and then the other half of spinach.
I think this was the key to the dish.. I served in a bowl, put a nice amount in then a small amount of the chicken broth..
Total hit and nailed the flavor profile I was looking for. Tortellini had nice texture to it and the veggies were soft and the sausage was amazing in every bite.
Things I might have added… dash of crushed red pepper to give a little bite..
Yield fed 10 at camp.
Sorry, had to come back and edit… I forgot the cherry tomatoes.. I put them in the veggie bowl with a half cut on them..
I hope you enjoy and thanks for the kind remarks.
