This is my favorite thing to cook in my air fryer.
Basically, I sliced up 3 bell peppers and 3 onions, and after preheating to 400 F, I put them in the bottom.
Then I opened a couple packs of mild Italian sausage (around 2 1/2 – 3 lbs) to place on top.
I cook for about 15 minutes, flipping the sausage halfway through.
So all the veggies end up all yummy fried in the sausage drippings.
I serve a portion of this over a pile of greens to make an RBS, then store the rest in a Pyrex for future meals.
A typical dressing for this RBS would be Creamy Italian salad dressing – a copycat recipe of Olive Garden’s dressing.
This makes 4-6 servings. I store it at room temperature, as in the fridge the olive oil will solidify and it separates. So I basically make it when I’m planning to eat it up that week.
Place in wide-mouth pint size mason jar: 1 cup olive oil, 1/4 cup white wine vinegar, 1/4 cup water, 1/4 cup Parmesan, 1 TB mayo, 1 TB Greek yogurt, 1 tsp sea salt, 3/4 tsp garlic powder, 1/2 tsp oregano, 1/2 tsp parsley, 1/3 tsp onion powder, 6 grinds black pepper, pinch thyme and optionally: 4 drops vitamin D3, 4 drops vitamin K2, 1 TB sunflower lecithin and 1/2 tsp Concentrace. Buzz with immersion blender to emulsify.
NOTE: I use California Olive Ranch EVOO (affiliate) – this is one of the few major brands that tests as actual olive oil.
