Sausage and Vegetable Bake
Hearty, wholesome, and effortlessly delicious, this Sausage and Vegetable Bake is the ultimate one-pan meal for busy weeknights or lazy weekends! Juicy sausages—choose from pork, chicken, or vegetarian—nestle perfectly atop a vibrant medley of roasted red and yellow bell peppers, zucchini, baby potatoes, and cherry tomatoes. Tossed with an aromatic blend of garlic, smoked paprika, oregano, and thyme, these vegetables caramelize beautifully in the oven, creating layers of flavor in every bite. With just 15 minutes of prep and a single baking dish, it’s a fuss-free recipe bursting with color, nutrition, and comforting warmth. Garnish with fresh parsley for a bright finish, and serve hot for a family-friendly meal that’s as satisfying as it is simple. Perfect for those seeking an easy, oven-baked dinner idea that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 6 pieces sausages (pork, chicken, or vegetarian)
- 2 large red bell peppers
- 2 large yellow bell peppers
- 2 medium zucchini
- 1 large red onion
- 500 grams baby potatoes
- 250 grams cherry tomatoes
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash and cut the red and yellow bell peppers into strips. Slice the zucchini into half-moons, and the red onion into wedges. Cut the baby potatoes into bite-sized pieces.
In a large mixing bowl, combine the bell peppers, zucchini, red onion, potatoes, and cherry tomatoes.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper.
Pour the olive oil mixture over the vegetables and toss until everything is evenly coated.
Transfer the seasoned vegetables to a large baking dish or sheet pan, spreading them out in a single layer.
Nestle the sausages on top of the vegetables.
Bake in the preheated oven for 35-40 minutes, turning the sausages halfway through, until the sausages are fully cooked and the vegetables are tender and caramelized. Check that the internal temperature of the sausages reaches 75°C (165°F) if you're unsure.
Remove the dish from the oven and sprinkle with freshly chopped parsley for a pop of color and flavor.
Serve hot and enjoy your delicious Sausage and Vegetable Bake!
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 10360 mg | 450% | |
| Total Carbohydrate | 203.6 g | 74% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 78.0 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 419 mg | 32% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 6632 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
