# What you need:
→ Proteins
01 - 4 chicken sausages, sliced into 1-inch pieces (alternative: 400 g / 14 oz vegan sausages or extra-firm tofu)
→ 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 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Optional Garnishes
13 - Fresh parsley, chopped
14 - Lemon wedges
# How to make it:
01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine sliced sausages or tofu with all chopped vegetables.
03 - Drizzle olive oil over the mixture, then evenly sprinkle oregano, smoked paprika, garlic powder, salt, and pepper. Toss thoroughly to coat all pieces.
04 - Spread the mixture in a single layer on the prepared sheet pan.
05 - Roast for 25 to 30 minutes, stirring once halfway, until vegetables are golden and tender and sausages or tofu are cooked through.
06 - Finish by garnishing with chopped fresh parsley and serving with lemon wedges if desired.
