# What You’ll Need:
→ Proteins
01 - 4 chicken sausages, sliced into 1-inch pieces (or 14 oz vegan sausages/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 - 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:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine sliced sausages or tofu with all chopped vegetables.
03 - Drizzle olive oil over the bowl contents. Sprinkle dried oregano, smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.
04 - Spread the mixture evenly on the prepared sheet pan in a single layer.
05 - Roast in the oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and golden, and sausage or tofu is cooked through.
06 - Garnish with fresh parsley and serve with lemon wedges if desired.
