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Sheet Pan Sausage and Summer Vegetables
This easy sheet pan dinner combines Italian sausage, roasted eggplant, peppers, and tomatoes, and a drizzle of balsamic vinegar for a colorful, flavor-packed meal.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
Step
2
1
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Place 2 sheet pans in the oven and preheat to 425°F. Combine the bell peppers, eggplant, zucchini and red onion in a large bowl. Drizzle with the olive oil and sprinkle with the Italian seasoning, salt and pepper and toss to coat.
medium eggplant, peeled and cut into 3⁄4-inch pieces1zucchini, cut into 3⁄4-inch pieces1red onion, sliced 1⁄4 inch thick1
4
Step
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2
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Carefully divide the vegetables between the 2 hot sheet pans, then arrange the sausage throughout.
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Step
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3
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Roast for ⏱️ 15 minutes, then remove the pans from the oven, toss the vegetables and sausage and scatter the cherry tomatoes over the top. Return to the oven and continue roasting until the sausage is cooked through and the vegetables are caramelized and tender, about 15 more minutes.
cherry tomatoes1 (12-ounce) package
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Step
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Drizzle the vegetables and sausage lightly with balsamic vinegar. Transfer to a platter and sprinkle with the basil. Serve with crusty bread and grainy mustard.
Balsamic vinegar, for drizzlingCrusty bread and grainy mustard, for serving
Nutrition Facts
calories
605 Calories
fat Content
34 g
fiber Content
8 g
sugar Content
16 g
sodium Content
1486 mg
protein Content
42 g
trans Fat Content
0 g
cholesterol Content
68 mg
carbohydrate Content
27 g
saturated Fat Content
10 g
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