Sheet pans are great recipes for busy people. A few minutes to chop up some vegetables, add some meat, place in oven and wait. Our sausage and summer vegetable medley makes use of precooked meat. Since the meat doesn’t need to cook, only heat up, this recipe is even faster than most sheet pan recipes.
Summer Vegetable and Sausage Sheet Pan
Equipment
- Sheet Pan
Ingredients
- 1 zucchini quartered and sliced
- 1 red onion cut into chunks
- 1 bell pepper seeded and cut into chunks
- 1 1/2 cup mushrooms halved or quartered
- 10 -12 oz pre-cooked sausage or kielbasa
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tsp basil or 2 tbsp fresh basil
- salt and pepper to taste
Instructions
Oven Instructions
- Preheat oven to 425. Prepare your sheet pan.
- Cut up all of the vegetables and sausage and place in a large bowl.
- Add olive oil and balsamic vinegar. Toss until coated. Add basil, salt and pepper, toss again.
- Spread vegetables and sausage out in an even layer on baking sheet(s).
- Place in oven and roast for about 20 minutes, stirring once. Once the vegetables are cooked to your liking serve and enjoy.
Grilling Instructions
- Heat your grill to about 425.
- Cut up all of the vegetables and sausage and place in a large bowl, but do not cut so small that they might fall through the grate.
- Add olive oil and balsamic vinegar. Toss until coated. Add basil, salt and pepper, toss again.
- Place items on the grill, using a grill basket if you have one. Roast for 20 minutes, stirring once.
Notes
Jump to nutritional information.
If you are cooking inside, preheat the oven to 425 degrees. Prepare your sheet pan. If you are using smaller sheet pans you might want to divide the mix over two. Sheet pan dinners often don’t require a lot of clean up, but you can make clean up go even faster by lining the sheet pans with parchment paper.
Next prepare your vegetables and meat. Start by cutting up your vegetables. This recipe takes less time than most because the meat takes less time to heat up, so you will want to keep this in mind as you prepare your vegetables. If the vegetables are not cut small enough, they won’t cook fast enough.
Cut your vegetables into bite sized pieces. This recipe is calling for zucchini, red onion, and bell pepper, of course you can always swap out vegetables depending on what’s available. Yellow squash or eggplant can be added to the recipe, or replace the zucchini. Sweet onions might make a nice alternative to the red onion. You can add some cherry tomatoes for a pop of taste and color. Feel free to mix and match your vegetables for this recipe. I had some mushrooms left over from another meal earlier in the week, so I tossed those into this recipe to use them up.
Slice up the sausage into rounds. I usually use kielbasa, but any type of precooked sausage will do. As you can see from my pictures, I used a linked sausage this time. If you’re following any type of clean eating plan, make sure you check the ingredients to avoid any no-no’s like sugar or gluten.Combine the vegetables and meat in a large bowl. Add the olive oil and balsamic vinegar to the bowl and toss to coat the vegetables and meat. Once coated, add in the basil, salt, and pepper. Toss again to mix in the seasoning.
Once everything has been combined, spread the vegetables and sausage out on your baking sheet. The vegetables and meat should be spread out in an even layer. Don’t just pile everything onto one sheet pan if the pan is too small, get a second pan if you have to.
Place the pan or pans in the oven. Let the meat and vegetables roasts for about ten minutes, stir, and allow to cook for another ten minutes. Once the vegetables are cooked to your liking and the meat is hot, remove from the oven. Serve and enjoy.
Hey! It’s summer! If you’d rather grill this dish, go ahead. Just keep one very important thing in mind: grate size! If you cut the vegetables and even the meat too small, you will lose some of your food through the grate! How to avoid this? Well, so you could use a grill basket or grilling mat to help keep the food out of the grate. You could also cut the vegetables into large chunks instead of bite size pieces. You will just want to keep an eye on the food little closer, since this will cause your cooking time to vary.
Need more sheet pan dinners? If you’ve liked our sausage and summer vegetable medley, we’ve got more for you! Doesn’t matter if you like chicken, beef, or seafood, we’ve got a sheet pan for you. Check out our Ranch Chicken, Flank Steak with Garlic Potatoes, and Lemon Garlic Butter Shrimp recipes.
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