Sausage Sandwiches with Roasted Veggies

Coat an unheated 3- to 4-quart slow cooker with cooking spray. Heat 1 teaspoon of oil in a medium nonstick skillet over medium heat; add sausage. Cook until brown on all sides, turning the sausage links frequently.

Add the remaining 1 teaspoon oil, the bell pepper, onion, tomatoes, garlic, and oregano to slow cooker, tossing until combined. Arrange the sausages on top of the mixture in the cooker.

Cover and cook on Low for 6 1/2 to 7 hours or on High for 3 to 3 1/2 hours.

Meanwhile, for sauce, whisk together mayonnaise and mustard in a small bowl; cover with plastic wrap. Chill until serving time.

To serve, spoon about 1/3 cup of the vegetable mixture into each bun. Cut each sausage link in half lengthwise; place each half, cut side down, on top of the vegetables. Spoon the the sauce over the sausage.