# What You'll Need:
→ Proteins
01 - 4 chicken sausages or 400 g (14 oz) vegan sausages/tofu, sliced into 2.5 cm (1 inch) pieces
→ 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 - 200 g (7 oz) cherry tomatoes, whole
→ Seasonings & Oil
07 - 3 tablespoons olive oil
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 0.5 teaspoon garlic powder
11 - 0.5 teaspoon salt
12 - 0.25 teaspoon black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# Directions:
01 - Heat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
02 - In a large bowl, mix sausages or tofu with all the 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 on the prepared sheet pan.
05 - Bake for 25 to 30 minutes, stirring halfway through, until vegetables are tender and golden and sausages or tofu are fully cooked.
06 - Top with chopped fresh parsley and serve with lemon wedges if desired.
