# Components:
→ Proteins
01 - 4 chicken sausages, sliced into 1-inch pieces (or vegan sausages/tofu, about 14 oz)
→ 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 - 7 oz cherry tomatoes, whole
→ Seasonings & Oil
07 - 3 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# Method:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - Place the sliced sausages or tofu and all chopped vegetables into a large mixing bowl.
03 - Drizzle with olive oil and sprinkle with dried oregano, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until evenly coated.
04 - Spread the mixture evenly over the prepared sheet pan in a single layer.
05 - Place the pan in the oven and roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and golden and sausages or tofu are cooked through.
06 - Optionally garnish with chopped fresh parsley and serve with lemon wedges.
