Juicy Italian sausages roasted with colorful bell peppers, zucchini, and onions on a single sheet pan for an easy, flavorful meal.
# What You'll Need:
→ Proteins
01 - 4 Italian sausages (mild or spicy), approximately 12 to 14 ounces 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 blend (oregano, basil, thyme)
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
# Method:
01 - Preheat oven to 425°F. 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 dried Italian herbs, salt, black pepper, and red pepper flakes if using. Toss until all vegetables are evenly coated.
03 - Spread seasoned vegetables evenly across the prepared sheet pan. Position Italian sausages on top of the vegetables in a single layer.
04 - Place in preheated oven and roast for 30 minutes. Halfway through cooking, turn sausages and stir vegetables to ensure even browning. Cook 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 immediately while hot.
