You’re going to need a 16-ounce package of fully cooked Italian chicken sausages, a large handful of baby peppers, a large handful of baby portabella mushrooms, a small red onion, and a yellow squash or zucchini.
Preheat oven to 425 F. Line a baking sheet with aluminum foil. Set aside. Cut each sausage into 4 pieces. Place on baking sheet. Add sliced onion, zucchini, peppers, and mushrooms and toss to evenly distribute.
For the seasonings, you’ll need some Italian seasoning, extra-virgin olive oil, and garlic.
In a small bowl, whisk together the Italian seasoning, oil, salt, garlic, and pinch of red pepper flakes. The red pepper flakes will add just a little bit of heat, but if your sausage is hot or if you have heat-sensitive eaters, feel free to leave it out. Also, If you have some Our Best Bites olive oils, this is a great place to use them–I used basil here, but garlic or rosemary would also be super delicious. Drizzle the seasoning mixture over the veggies
and toss to combine. Bake for 20 minutes, stirring halfway through. Sprinkle with freshly grated Parmesan cheese and serve immediately.
If you’re looking for another fantastic sheet pan dinner, this is one of my favorites!
