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.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

You can use any variety of sausage that you'd like, and can substitute 1 teaspoon dried oregano for fresh, if desired.

Nutrition Facts

290 calories; protein 7.2g 14% DV; carbohydrates 26.3g 9% DV; fat 17.7g 27% DV; cholesterol 18.8mg 6% DV; sodium 141.8mg 6% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
08/06/2019
Yummy! I realized too late that I only had 2 orange bell peppers so I added a medium summer squash sliced like the zucchini to round things out. I used Italian seasoning rather than oregano and added some garlic too. Delicious! I used hot Italian sausage and sliced each link into thirds before browning it. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/30/2020
Yummy and easy! My son enjoyed helping me make it. Read More
Rating: 5 stars
09/07/2020
Delicious! I made it with minor substitutions, mini colored peppers cut into chunks and Italian seasoning instead of fresh oregano. Hubby liked it. There were leftovers for next day lunch. This recipe is a new staple for me. I made it again the following week replacing sausages with boneless chicken chunks. Roasted it until taters were soft and chicken tested as 165 degrees F. (following USDA guidelines for doneness, easily googled) I also added sweet potato chunks along with white taters. For faster meal, I plan to cut up the veggies the night before cooking, storing them in a gallon zip baggie. Dump onto tray with meat. Bake. Might even marinate the chicken version. Be inventive. This is versatile & adaptable. Read More
Rating: 5 stars
08/06/2019
Yummy! I realized too late that I only had 2 orange bell peppers so I added a medium summer squash sliced like the zucchini to round things out. I used Italian seasoning rather than oregano and added some garlic too. Delicious! I used hot Italian sausage and sliced each link into thirds before browning it. Read More
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Rating: 4 stars
08/30/2020
This good and filling, it didn’t quite get to where I thought it would even after an additional 20min. I would use two sheet pans next time around. Read More
Rating: 5 stars
09/30/2020
Delicious. Even my husband loved it. We actually used two packages of link sausage as 6 links weren't enough. 50 minutes was not long enough to cook - the potatoes weren't tender. The leftovers 2nd night were perfect. Next time I'll cook an hour and a half to see if that is long enough. Read More
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