Ingredients:

  • 1 lb summer sausage, sliced into ½-inch rounds
  • 1 lb baby potatoes, quartered
  • 2 medium zucchini, sliced into thick half-moons
  • 1 large red bell pepper, chopped into 1-inch chunks
  • 1 medium yellow bell pepper, chopped into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the quartered baby potatoes, sliced zucchini, red and yellow bell peppers, and red onion.
  3. Drizzle the vegetables with olive oil and sprinkle with garlic powder, oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
  4. Spread the vegetables in a single layer across the baking sheet and nestle the summer sausage rounds in the gaps between the vegetables.
  5. Roast in the center rack for 25–30 minutes, using a spatula to flip the sausage and gently toss the vegetables at the 15-minute mark.
  6. Remove from the oven when potatoes are fork-tender and sausage is browned. Optional: broil on high for the final 2 minutes to char the peppers.