INGREDIENTS
- one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
- 1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
- 1 medium/large zucchini, trimmed and sliced into bite sized pieces
- 3/4 to 1 cup cherry or grape tomatoes
- about 2 to 3 tablespoons olive oil
- 1 tablespoon dried onion flakes
- 1 tablespoon smoked paprika (regular paprika may be substituted)
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly grated black pepper, or to taste
- freshly grated Parmesan cheese, optional for garnishing
INSTRUCTIONS
- Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
- Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
- Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
- Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.
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