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Roasted Chicken Sausage and Peppers

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PREP TIME
25 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner
Roasted Chicken Sausage and Peppers
Ingredients
  • 2 cups grape tomatoes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 large sweet onion, cut into thin wedges
  • 2 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon ground black pepper, divided
  • 1 (8 ounce) baguette, thinly sliced
  • 1 (12 ounce) package cooked Italian chicken sausage, sliced diagonally into thirds
  • 1 tablespoon snipped fresh oregano
Instructions
1
Position the oven racks in the middle and upper third positions of your oven; heat it up to 425 degrees Fahrenheit (220 degrees Celsius). Cover two 10x15-inch baking sheets with aluminum foil.
2
Mix together the tomatoes, bell peppers, onion, 1 tablespoon of oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper in a large bowl; transfer the mixture to one of the prepared baking sheets.
3
Place the mixture in the preheated oven for 30 minutes.
4
While the vegetables are roasting, brush slices of bread with the remaining 1 tablespoon of olive oil; sprinkle with the remaining 1/8 teaspoon of each salt and black pepper. Arrange the bread slices on the other prepared baking sheet.
5
Take the vegetables out of the oven; push them to one side of the baking sheet. Add the sausage to the exposed portion of the baking sheet.
6
Roast until the vegetables are tender and the sausage is heated through, taking 10 to 15 minutes; add the bread during the last 5 minutes of cooking. Sprinkle the vegetables and sausage with oregano; serve with bread.