Tuscan Sausage and Pepper Roast with Crusty Bread

Tuscan Sausage and Pepper Roast with Crusty Bread

A vibrant and robust one-pan meal featuring flavorful Italian chicken sausage, sweet bell peppers, and tender zucchini, all roasted together with Mediterranean herbs and served with rustic crusty bread.

Dietary

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Ingredients

Instructions

  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
  2. Slice the Italian chicken sausage links into 1-inch thick rounds. Core and chop the red bell pepper and yellow bell pepper into 1-inch pieces. Chop the yellow onion into wedges. Chop the zucchini into 1/2-inch thick half-moons.
  3. In a large bowl, combine the sliced sausage, chopped bell peppers, onion, and zucchini. Drizzle with 2 tablespoons olive oil, then add 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon smoked paprika, and if using, 1/4 teaspoon red pepper flakes. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss until all ingredients are evenly coated.
  4. Spread the mixture in a single layer on the prepared baking sheet. Ensure vegetables and sausage are not overcrowded to promote even roasting.
  5. Roast for 15-20 minutes, or until the sausage is cooked through and the vegetables are tender-crisp with some browning. Flip the ingredients midway through cooking for optimal caramelization.
  6. While the roast is cooking, warm the rustic bread loaf according to its package directions or simply place it in the oven during the last few minutes of the roast's cooking time.
  7. Serve the Tuscan Sausage and Pepper Roast immediately with warm crusty bread.

Notes

This dish reheats well for leftovers. You can easily adjust the spice level by adding more or fewer red pepper flakes.

Nutrition (per serving)