Juicy Italian sausages roasted with colorful bell peppers, zucchini, and caramelized onions for an easy, satisfying one-pan dinner.
# What You’ll Use:
→ Proteins
01 - 4 Italian sausages (mild or spicy, about 12-14 oz total)
→ Vegetables
02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced
→ Seasonings and Oils
06 - 3 tablespoons olive oil
07 - 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh basil or parsley, chopped (optional)
# How-To:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes. Toss until all vegetables are evenly coated.
03 - Spread the seasoned vegetables evenly across the prepared sheet pan. Arrange Italian sausages on top of the vegetables in a single layer.
04 - Roast in the preheated oven for 30 minutes. Turn sausages and stir vegetables halfway through cooking, until sausages are cooked through and vegetables are tender with caramelized edges.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve hot immediately.
