Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4 medium red, yellow, orange, and/or green sweet peppers, cut into 1-inch pieces
1 large sweet onion, cut into thin wedges
2 cups grape tomatoes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 (12 ounce) package Italian-flavor cooked chicken sausage, such as Al Fresco brand, bias-sliced into thirds
1 tablespoon snipped fresh oregano
Toasted baguette slices (optional)
Preheat oven to 425°F. Coat a 15x10-inch baking pan with cooking spray. In the prepared pan combine peppers, onion, and tomatoes. Drizzle with oil and vinegar; toss gently to coat. Roast 30 minutes.
Push vegetables to one side, exposing about one-fourth of the pan. Place sausage in pan. Roast 10 to 15 minutes more or until vegetables are tender and sausage is heated through. Sprinkle with oregano. If desired, serve with toasted baguette slices.
30 minutes to roast the veggies is too much. My veggies ended up too charred. I will try 20 next time. Also I could not find cooked chicken sausage, so I had to cook myself. Lastly I added mushrooms when I cooked the sausage
December 05, 2017
By: Victoria Seaver, M.S., R.D.
One of the easiest sheet-pan dinners ever! It's fast to make and even easier to clean up with just the one pan.