Ingredients
4 chicken sausages (halal or plant-based)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large zucchini, sliced
1 red onion, cut into wedges
1 pint cherry tomatoes
3 tablespoons olive oil
1 teaspoon dried oregano
3 cloves garlic, minced
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper
Arrange vegetables evenly on a parchment-lined baking sheet
Place chicken sausages on top of vegetables
Roast for 25-30 minutes, flipping sausages halfway through, until vegetables are tender-crisp and sausages are fully cooked
Let rest 5 minutes, then serve sliced over the vegetables
Notes
For dietary flexibility, substitute chicken sausages with halal lamb sausages or plant-based alternatives
Fresh oregano or thyme may be used for enhanced aroma
Store leftovers in an airtight container for up to 3 days
Add cooked rice or pita bread for a heartier meal
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg