Pescatarian Sheet Pan Sausage and Vegetables
Total time50 min
Prep time15 min
Cook time35 min
4.5(9)
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Learn more →Ingredients
4 servings
- 4 italian sausage links (about 1 ¼ lb total)
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 2 bell peppers (any color), cut into 1-inch strips
- 2 medium zucchini, cut into ½-inch half-moons
- 1 medium red onion, cut into 1-inch wedges
- 3 tbsp olive oil
- 1 tsp dried italian seasoning
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C) and position a rack in the center. Line a large rimmed sheet pan with foil or leave it unlined.
- 2
In a large mixing bowl, combine the bell pepper strips, zucchini half-moons, and red onion wedges. Drizzle with the olive oil, then sprinkle with the Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss until every piece is evenly coated.
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