Ingredients:

  • 6 large links (approx. 450 g) Italian or Cumberland Sausage, cut into 1-inch (2.5 cm) chunks
  • 1 large Red Bell Pepper (200 g), chopped into 1-inch (2.5 cm) squares
  • 1 medium Yellow Onion (150 g), cut into thick wedges
  • 2 medium Courgette (Zucchini) (300 g), cut into 1/2-inch (1.2 cm) thick half-moons
  • 1 pint (350 g) Cherry Tomatoes, left whole
  • 4 Tbsp (60 mL) Extra Virgin Olive Oil
  • 1 tsp (5 mL) Dried Oregano
  • 1/2 tsp (2.5 mL) Smoked Paprika
  • 1 tsp (5 mL) Garlic Powder
  • 1 tsp (5 mL) Kosher Salt
  • 1/2 tsp (2.5 mL) Black Pepper, freshly cracked
  • 1 Tbsp (15 mL) Fresh Lemon Juice (for finishing)
  • 2 Tbsp (30 mL) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F) or 180°C (350°F) for fan/convection ovens. Line a large, sturdy rimmed baking sheet with parchment paper for easy cleanup.
  2. Prep Sausage and Vegetables: Slice the raw sausage links into generous 1-inch (2.5 cm) chunks. Chop the bell pepper, onion, and courgette according to size specifications. Place the chopped sausage and vegetables (excluding the cherry tomatoes) into a large mixing bowl.
  3. Season the Mixture: Drizzle the olive oil over the contents of the bowl. Add the oregano, smoked paprika, garlic powder, salt, and pepper. Use your hands or a sturdy spoon to toss everything thoroughly until the vegetables and sausage are evenly coated in the oil and spices.
  4. Spread and Add Tomatoes: Transfer the mixture onto the prepared baking sheet. Crucially, spread it into a single layer to ensure proper roasting (use two pans if necessary). Scatter the whole cherry tomatoes evenly amongst the other ingredients.
  5. Roast and Flip: Place the sheet pan on the middle rack of the preheated oven. Roast for 10 minutes. After 10 minutes, use a spatula to toss the ingredients around slightly for even browning. Return to the oven and roast for another 8–10 minutes.
  6. Finish and Serve: Roast until the sausages are cooked through and the vegetables are tender with nicely caramelized edges. Remove the pan from the oven. Drizzle the fresh lemon juice over the entire dish immediately. Garnish generously with fresh chopped parsley and serve immediately.