This is not only figure friendly but it is full of belly satisfaction! This is probably best to make on the weekend, it’s very easy it just takes a little time.
What you need:
Turkey Italian sausage
Diced red, yellow and orange bell pepper
1 cup of diced tomatoes
1/2 cup of chicken broth
Start with sauteeing your garlic and onion. I would use a cast iron skillet since this will eventually go into the oven. While this is cooking, peel your eggplant. Cut your eggplant and zucchini into 1 inch cubes, toss with olive oil and roast at 375 for 25-30 min.
Next add your diced bell peppers to the onions and garlic, add your sausage, tomatoes, chicken broth and oregano. Place all of these into the oven as well. Bake until sausages are cooked through, cut and clear juice runs out.
While everything is roasting start boiling your water to cook your orzo pasta.
Once everything has finished cooking, toss your zucchini and eggplant in with the orzo, then top this with the sausage and peppers. Sprinkle some feta and enjoy all of these amazing flavors.