Saucisse et légumes sur plaque

Ingrédients

• 10 4 oz sweet or spicy pork Italian sausage links
• 1 large red onion (1/4-inch wedges)
• 3 medium zucchini (1/2-inch cubes)
• 3 medium yellow squash (1/2-inch cubes)
• 10 mini sweet peppers
• 1 1/4 tsp garlic salt (divided)
• 1 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 3 Tbsp grated Parmesan cheese (divided)
• Olive oil

Préparation

1. 1

   Preheat the oven to 400°F. Line (2) 12x17-inch jelly roll pans or similar size rimmed baking sheets, with heavy duty aluminum foil. Spray liberally with cooking spray.

2. 2

   On one pan, arrange the sausages around the edge of the pan and the onion wedges in the center. Spray with cooking spray. Season the onions lightly with 1/4 tsp garlic salt.

3. 3

   On the second pan, arrange zucchini, squash and peppers in a single layer. Spray the vegetables liberally with cooking spray or drizzle lightly with olive oil. (You can use only cooking spray or only olive oil, if desired. I like to use both)

4. 4

   Sprinkle tops with 1 tsp garlic salt, Italian seasoning, black pepper and red pepper flakes. Gently toss to coat. Sprinkle with 2 Tbsp Parmesan cheese

5. 5

   Place both pans into the oven and bake for 30 minutes. Rotate the pans halfway through baking.

6. 6

   Increase the oven temperature to 450°F and continue to bake for an additional 15-20 minutes or until the vegetables are beginning to caramelize and turn golden brown.

7. 7

   Remove pans rom the oven, sprinkle with the remaining Parmesan cheese and serve.