A vibrant tray bake with sausages or tofu and roasted mixed vegetables, perfect for easy, flavorful dinners.
# Components:
→ Proteins
01 - 4 chicken sausages, sliced into 1-inch pieces (alternatively 14 oz vegan sausages or extra-firm tofu)
→ Vegetables
02 - 2 medium red bell peppers, cut into chunks
03 - 1 large red onion, cut into wedges
04 - 2 medium zucchinis, sliced
05 - 2 medium carrots, sliced
06 - 7 oz cherry tomatoes, whole
→ Seasonings & Oil
07 - 3 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# Directions:
01 - Set oven temperature to 425°F and line a large sheet pan with parchment paper.
02 - In a large mixing bowl, add the sliced sausages or tofu along with all prepared vegetables.
03 - Drizzle olive oil over the contents, then evenly sprinkle oregano, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to coat all pieces.
04 - Spread the seasoned mixture evenly across the prepared sheet pan in a single layer.
05 - Place the pan in the oven and roast for 25 to 30 minutes, stirring once halfway through until vegetables are tender and golden and protein is fully cooked.
06 - Garnish with chopped parsley and offer lemon wedges on the side for squeezing, if desired.
