A quick and easy one-pan meal with spicy sausage, creamy eggplant, and juicy peppers, seasoned with Italian spices.
Life as a busy mom means lots of meals on the fly, and if I don’t have to worry about multiple dishes, all the better! Not to mention, easier cleanup (which everyone likes). My Sheet Pan Sausage, Eggplant, and Peppers stems from one of those on the fly dinners, that gives you protein, veggies, and flavor all in one.
- Red onion: Red onion is a favorite of mine as it not only adds strong flavor, but beautiful color to any dish.
- Red pepper: Bells peppers are flavorful without being spicy, and roast to remain juicy and crisp.
- Eggplant: Also called an aubergine, it is similar to squash and is mild and slightly sweet, and cooks to be creamy in texture.
- Garlic: This recipe is garlic heavy, but by roasting the garlic with the rest of the ingredients you get a flavorful, aromatic meal.
- Herbs de Provence: Coming from the Provence region of France, it usually includes oregano, thyme, rosemary, marjoram, and savory.
- Olive oil: Light, barely there flavor that helps coat the ingredients to season and cook to perfection.
How to Make Sheet Pan Sausage, Eggplant, and Peppers
Prepare for your sheet pan meal by slicing your eggplant, and cutting your onions and red peppers.
You’ll also want to peel your garlic. My trick is to put the garlic cloves in a large dish cloth, then hit it against the counter a few times until the skin just falls off.
Then you’ll lay out the onion, red pepper, eggplant, and garlic cloves on a prepared sheet pan.
Drizzle it all with olive oil next.
Then you’ll sprinkle them with the Herbs de Provence, salt, and pepper.
Toss your veggies until they are evenly coated, then lay them back out in a single layer.
Last you’ll evenly place your Italian sausages before tossing the whole thing in the oven at 450 for about 45 minutes, tossing about halfway through.
Once sausage is fully cooked and vegetables are roasted and caramelized, serve and enjoy your Sheet Pan Sausage, Eggplant, and Peppers!
- Make your own herb blend. If you don’t have Herbs de Provence, then you can just try a mix of oregano, basil, thyme, and rosemary.
- Switch out the veggies. Use whatever you have on hand, white onion instead of red, potatoes, squash, or greens like broccoli.
- Swap the sausage. Use sweet or spicy, turkey or pork, or go the “beyond meat” direction and keep this dish vegetarian/vegan.
Frequently Asked Questions:
Do you have to soak eggplant before cooking?
Some recipes may call for rinsing or even brining eggplant before cooking, but it isn’t always necessary.
Are sausage and peppers gluten free?
Many sausages are gluten-free, but not all. Make sure you are checking the ingredients and any warning labels on packaging when buying gluten-free sausage.
How do you store leftover sausage, eggplant, and peppers?
Kept in an airtight container, keep leftovers in the fridge for up to 4 days.
More One Pan Meals
- Sheet Pan Chicken Fajitas
- One-Pan Italian Sausage Pasta
- Sheet Pan Greek Chicken and Vegetables
- Sausage Pesto Pasta with Caramelized Onions and Peas
- Lemon Shrimp Pasta with Arugula
Eat It, LIke It, Share It!
Did you try this recipe and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Balanced and delicious for you and your family, give this one-sheet a meal a go! Let me know how you like it in a comment.
Your fork is waiting.
Sheet Pan Sausage, Eggplant and Peppers
- Pre-heat oven to 450 degrees and line a deep baking pan (lasagna size) with tin foil.
- Spray foil with non-stick spray and set aside.
- Add sliced onions, peppers, eggplant and garlic to the bottom of the pan.
- Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.
- Pierce sausage links a couple times with a fork and place on top of vegetables.
- Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.