# What You Need:
→ Proteins
01 - 4 large pork or chicken sausages (approximately 14 oz)
→ Vegetables
02 - 2 medium bell peppers (red, yellow, or orange), cut into chunks
03 - 1 large red onion, cut into wedges
04 - 2 medium zucchinis, sliced into thick rounds
05 - 9 oz cherry tomatoes, halved
06 - 7 oz baby potatoes, halved
→ Seasonings & Pantry
07 - 3 tbsp olive oil
08 - 2 tsp dried Italian herbs (oregano, thyme, or mixed herbs)
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt, or to taste
12 - 1/4 tsp black pepper, or to taste
→ To Finish
13 - Fresh parsley, chopped (optional)
14 - Grated Parmesan cheese (optional)
# Steps:
01 - Preheat oven to 425°F.
02 - Line a large baking tray with parchment paper or lightly grease it.
03 - In a large bowl, combine bell peppers, red onion, zucchinis, cherry tomatoes, and baby potatoes. Drizzle with olive oil and sprinkle with Italian herbs, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to coat.
04 - Spread the vegetables evenly on the prepared tray and nestle the sausages among them.
05 - Roast in the oven for 30 to 35 minutes, turning sausages and stirring vegetables halfway through, until sausages are cooked through and vegetables are golden and tender.
06 - Remove from oven. Sprinkle with fresh parsley and grated Parmesan if desired. Serve hot.
