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Sheet Pan Sausage, Eggplant and Peppers
A quick and easy one-pan meal with spicy sausage, creamy eggplant, and juicy peppers, seasoned with Italian spices.
Course
Main Dish
Cuisine
American, Italian
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
525
kcal
Author
Liz Della Croce
Ingredients
1
large
red onion
sliced
1
large
red pepper
sliced
1
large
eggplant
sliced do not peel
20
cloves
garlic - whole
no need to peel!
4
links
Italian sausage
spicy or sweet
1
tablespoon
herbs de provence
1
teaspoon
kosher salt
½
teaspoon
pepper
2
tablespoons
extra virgin olive oil
US Measurements
-
Convert to Metric
Instructions
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.
1 large red onion,
1 large red pepper,
1 large eggplant,
20 cloves garlic - whole
Season with olive oil, salt, pepper and herbs de provence and toss well with tongs.
1 tablespoon herbs de provence,
1 teaspoon kosher salt,
2 tablespoons extra virgin olive oil,
1/2 teaspoon pepper
Pierce sausage links a couple times with a fork and place on top of vegetables.
4 links Italian sausage
Roast until tender and fully cooked, about 45 minutes, stirring around every 15 minutes.
Notes
Excellent source of Vitamin C
Nutrition
Serving:
1.5
cups
|
Calories:
525
kcal
|
Carbohydrates:
18
g
|
Protein:
19
g
|
Fat:
43
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
85
mg
|
Sodium:
1408
mg
|
Potassium:
744
mg
|
Fiber:
6
g
|
Sugar:
7
g
|
Vitamin A:
1351
IU
|
Vitamin C:
64
mg
|
Calcium:
87
mg
|
Iron:
3
mg