Caviar Medley™ with Sweet Italian Sausage and Roasted Bell Peppers

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  • Caviar Medley with Sweet Italian Sausage and Roasted Bell Peppers


  • 10 qts. hot water
  • 12 lbs. sweet Italian sausage, cut in half
  • 1 gal. yellow onion, julienne cut
  • 2 gal. yellow and red bell peppers, sliced
  • 5 T. plus 1 t. fresh garlic, minced
  • 1 c. extra virgin olive oil
  • 4 c. fresh Italian parsley, chopped


  1. Into each 2½” hotel pan, add 3 lbs. sausage halves, 2 quarts bell pepper julienne slices, 1 qt. onion, 4 t. minced garlic and ¼ c. olive oil. Mix well and roast in 350°F oven for 15 minutes.
  2. Remove pan from oven and mix in 2 lbs. InHarvest Caviar Medley, one 4 oz. packet InHarvest Garden Vegetable Seasoning, and 2 ½ qts. hot water. Stir to combine.
  3. Cover the pan with parchment and foil.
  4. Bake in a 350°F convection oven for 20 minutes or until the grain is tender and most of the liquid is absorbed.
  5. Stir in 1 c. chopped Italian parsley before service.

Recipe Yield: 100 (1 c.) servings

Nutrition Facts

Per serving: 260 cal., 14 g pro., 35 g carb., 4 g fiber, 7 g fat (24% cal from fat), 15 mg chol., 70% calc.

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Serving Tip

Top with a sprinkling of chopped chive, 1 goat-cheese disk and 1 fried sage leaf.

Recipe Tip

If boiling water is not possible, use as hot of water as possible and bake for an additional 10 minutes or, until all the liquid is absorbed.