Any one else make at least one “kitchen sink salad” per week? This is what I call the salads that I throw together to use up the leftover fresh produce in my fridge at the end of the week! Well, if that sounds like you, I’m about to blow your mind with this Winter Warmer!

Let me present to you this sheet pan dinner which is not only super simple to customize with all those “leftover” veggies, but can be made with your pre-cooked sausage (or protein) of choice and only requires ONE pan. Although I’ve listed below the ingredients that I used, feel free to mix and match to what you have laying around- anything works! Trust me! Although this dish is best warm and fresh, it will keep for up to 5 days when sealed in an airtight container in the fridge. Hello easy meal prep with minimal clean up!

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Sheet Pan Sausage & Vegetables
Prep Time 5 minutes
Cook Time 40 minutes
Passive Time 45 minutes
Servings
serves
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Passive Time 45 minutes
Servings
serves
Ingredients
Instructions
  1. Preheat oven to 400F and line a baking sheet with aluminum foil or parchment paper for easier cleanup.
  2. Add the precooked sausage, bell peppers, zucchini, and tomatoes and drizzle with olive oil
  3. Sprinkle mixture with onion flakes, paprika, parsley, oregano, salt, pepper, and toss to evenly coat and distribute seasonings
  4. Scatter vegetables in a flat layer & bake for approx 30-40 minutes, until vegetables are tender
  5. Remove from oven & sprinkle with parmesan (optional)
  6. Serve & enjoy whilst hot.
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