Eosinophilic Esophagitis Friendly Gluten Free Sheet Pan Sausage and Veggies
Total time45 min
Prep time15 min
Cook time30 min
4.6(6)
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Learn more →Ingredients
4 servings
- 1 ½ lb gluten free smoked sausage (such as kielbasa or andouille), sliced into ½-inch rounds
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 2 medium zucchini, cut into ½-inch half-moons
- 1 medium red onion, cut into 1-inch wedges
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18x13-inch rimmed sheet pan with foil or parchment and set aside.
- 2
In a large mixing bowl, combine the sausage rounds, bell peppers, zucchini, and red onion. Drizzle with the olive oil, then add the garlic, Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes, if using. Toss until everything is evenly coated.
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