# What You Need:
→ Proteins
01 - 4 Italian sausages (mild or spicy, approximately 12 to 14 ounces total)
→ Vegetables
02 - 2 medium bell peppers (red, yellow, or orange), sliced
03 - 2 medium zucchini, sliced into half-moons
04 - 1 large red onion, cut into wedges
05 - 2 cloves garlic, minced
→ Seasonings and Oils
06 - 3 tablespoons extra virgin olive oil
07 - 1 teaspoon dried Italian herb blend (oregano, basil, thyme)
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
11 - 2 tablespoons fresh basil or parsley, chopped (optional)
# Directions:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, combine bell peppers, zucchini, onion, and garlic. Drizzle with olive oil, sprinkle with Italian herbs, salt, black pepper, and red pepper flakes. Toss to coat evenly.
03 - Spread seasoned vegetables evenly across the prepared sheet pan in a single layer. Arrange Italian sausages on top of the vegetables.
04 - Roast in the preheated oven for 30 minutes, turning sausages and stirring vegetables halfway through cooking, until sausages are cooked through and vegetables are tender with caramelized edges.
05 - Remove from oven and garnish with fresh basil or parsley if desired. Serve immediately while hot.
