Name: Sausage, Pepper & Zucchini Sheet-Pan Dinner
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Yield: 4 servings
Ingredients: 1 lb (450 g) smoked sausage (look for lower-sodium varieties; turkey or chicken sausage if preferred), sliced into 1/2-inch rounds; 2 medium zucchinis, cut into 1/2-inch half-moons; 2 bell peppers (mixed colors), seeded and cut into 1-inch strips; 1 small red onion, cut into wedges (optional); 3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp dried oregano or Italian seasoning; 0.5 tsp kosher salt (adjust to taste); 0.25 tsp black pepper; 1 tbsp Dijon mustard or 1 tsp red wine vinegar (optional finish); 1 tbsp lemon juice (optional, for brightness); Fresh parsley or basil, chopped, for garnish

Ingredients

1 lb (450 g) smoked sausage (look for lower-sodium varieties; turkey or chicken sausage if preferred), sliced into 1/2-inch rounds
2 medium zucchinis, cut into 1/2-inch half-moons
2 bell peppers (mixed colors), seeded and cut into 1-inch strips
1 small red onion, cut into wedges (optional)
3 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano or Italian seasoning
1/2 tsp kosher salt (adjust to taste)
1/4 tsp black pepper
1 tbsp Dijon mustard or 1 tsp red wine vinegar (optional finish)
1 tbsp lemon juice (optional, for brightness)
Fresh parsley or basil, chopped, for garnish

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easy cleanup.
2
In a large bowl, combine sliced sausage, zucchini, bell peppers, and onion (if using). Drizzle with olive oil, then sprinkle smoked paprika, oregano, salt, and pepper. Toss until everything is evenly coated.
3
Spread the mixture in a single layer on the prepared sheet pan, leaving a little space between pieces so they roast instead of steam.
4
Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender and edges are caramelized and the sausage is browned. If you like more char, broil 1–2 minutes at the end — watch closely.
5
Remove from oven and, if using, whisk Dijon mustard (or vinegar) with lemon juice and a tablespoon of olive oil and drizzle over the pan — this bright finish balances the richness and keeps flavors lively without sugar.
6
Sprinkle with chopped parsley or basil and serve immediately. Pair with a simple green salad or cauliflower rice for a low-carb plate.
7
Leftovers: store in an airtight container in the fridge for 3–4 days. Reheat gently in a skillet or oven to keep the vegetables from getting soggy.

AI-Generated Recipe: This recipe was created by an AI chef. Please verify ingredients, quantities, and cooking times before preparing. Always check for allergens.

Prep:10 minutes

Cook:25–30 minutes

Total:35–40 minutes

Servings:4

Sausage, Pepper & Zucchini Sheet-Pan Dinner

Ingredients

Instructions

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