Bison Hot Dog Casserole
Servings: 6
Ingredients
- 6 Teton Waters Ranch bison hotdogs cut into ¼-inch-thick coins
- 1 cup eggplant cut into cubes
- 1 teaspoons sea salt
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 2 teaspoons freshly cracked black pepper
- ½ cup shallots finely chopped
- 1 carrot thinly sliced into rounds
- 1 green bell pepper sliced
- 1 zucchini sliced into rounds
- 1 yellow squash sliced into rounds
- ¼ cup cherry tomatoes halved
Instructions
- Preheat the oven to 400 degrees F.
- Place the cubed eggplant on a paper towel, sprinkle with 1 teaspoon of sea salt and let sit for 20 minutes. Pat it dry then place in a casserole dish.
- Mix in the rest of the vegetables except the tomatoes and add all seasonings. Stir to combine.
- Bake in the oven for 15 minutes. Remove the dish from the oven, add the tomatoes and bison hot dogs and stir. Bake 10 more minutes or until the vegetables are tender. Serve and enjoy!
