Eosinophilic Esophagitis Friendly Easy Sheet Pan Sausage and Veggies
Total time40 min
Prep time15 min
Cook time25 min
4.9(27)
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Learn more →Ingredients
4 servings
- 1 lb smoked sausage (such as kielbasa or andouille), sliced into ½-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
- 1 medium red onion, cut into 1-inch wedges
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large (18x13-inch) sheet pan with foil or parchment paper.
- 2
In a large mixing bowl, combine the sausage rounds, bell peppers, zucchini, and red onion. Drizzle with the olive oil and sprinkle with the garlic powder, smoked paprika, Italian seasoning, salt, and black pepper. Toss until everything is evenly coated.
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