Description
This is a colorful, exciting, sheet pan sausage and vegetable dish that everyone will love. Try a mix of sausages: Italian, chorizo, Merguez, andouille, parsley, and Pecorino all work well here. Cook the sausages this way and they will come out perfect every time.
Ingredients
- 6 tablespoons extra-virgin olive oil, divided
- 6 links pork sausage (such as Isernio’s®)
- 2 large baking potatoes, peeled and cut into 1/4-inch thick half-rounds
- 1 large onion, thinly sliced
- 1 yellow bell pepper, seeded and cut into 1/4-inch strips
- 1 orange bell pepper, seeded and cut into 1/4-inch strips
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 medium zucchini, sliced 1/4-inch thick
- 2 tablespoons chopped fresh oregano
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil over medium heat in a large skillet. Cook sausage in the hot oil until lightly browned
- about 2 minutes per side. Set aside.
- Place potatoes
- onion
- bell peppers
- zucchini
- and oregano in a large bowl. Drizzle generously with remaining 5 tablespoons oil and season well with salt and pepper. Mix well. Place browned sausages and vegetable mixture on a large rimmed baking sheet or roasting pan
- uncovered.
- Bake in the preheated oven
- stirring occasionally
- until vegetables are tender and browned
- about 50 minutes. Season with additional salt and pepper.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 6