A colorful, hearty tray bake featuring sausage or tofu alongside perfectly roasted vegetables, ideal for busy nights.
# What you need:
→ Proteins
01 - 4 chicken sausages, sliced into 1-inch pieces (or 400 g/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 - 200 g (7 oz) cherry tomatoes, whole
→ Seasonings & Oil
07 - 3 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to Make It:
01 - Set the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, mix the sliced sausages or tofu with all prepared vegetables.
03 - Drizzle olive oil over the mixture, then evenly sprinkle oregano, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat all components uniformly.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Place the sheet pan in the oven and roast for 25–30 minutes, stirring once halfway through, until vegetables are tender and lightly browned, and sausages or tofu are cooked through.
06 - Sprinkle chopped fresh parsley over the roasted ingredients and serve with lemon wedges if desired.
