Sheet Pan Sausage and Summer Vegetables
🇮🇹 Italy
Ingredients
- 2 red bell peppers, cut into 1-inch pieces
- 1 medium eggplant, peeled and cut into 3/4-inch pieces
- 1 zucchini, cut into 3/4-inch pieces
- 1 red onion, sliced 1/4 inch thick
- 1/4 cup olive oil
- 1 tbsp Italian seasoning
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 lb sweet Italian sausages (about 8 sausages)
- 12 oz cherry tomatoes
- Balsamic vinegar, for drizzling
- 3 tbsp chopped fresh basil
- Crusty bread and grainy mustard, for serving
Steps
- Place 2 sheet pans in the oven and preheat to 425°F.
- In a large bowl, combine bell peppers, eggplant, zucchini, and red onion. Drizzle with olive oil, sprinkle with Italian seasoning, salt, and pepper, and toss to coat.
- Divide the vegetables between the 2 hot sheet pans and arrange the sausages among them.
- Roast for 15 minutes, then remove from oven, toss vegetables and sausages, and scatter cherry tomatoes over the top.
- Return to oven and continue roasting about 15 more minutes, until sausages are cooked through and vegetables are caramelized and tender.
- Drizzle lightly with balsamic vinegar, transfer to a platter, and sprinkle with basil.
- Serve with crusty bread and grainy mustard.
Source: www.thepioneerwoman.com