# What You 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 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 black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to Make It:
01 - Set oven to 425°F and line a large sheet pan with parchment paper.
02 - In a large bowl, mix sliced sausages or tofu with all chopped vegetables.
03 - Drizzle olive oil over the mixture, then sprinkle oregano, smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the mixture in a single layer over the prepared sheet pan.
05 - Roast for 25 to 30 minutes at 425°F, stirring halfway through, until vegetables are tender and browned, and sausage or tofu is cooked through.
06 - Top with chopped fresh parsley and serve alongside lemon wedges if desired.
