Italian Chicken Sausage and Peppers

1. 1

   Position oven racks in the middle and upper third; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.

2. 2

   In a large bowl, toss the tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; spread onto one of the prepared baking sheets.

3. 3

   Roast in the preheated oven for 30 minutes.

4. 4

   Meanwhile, drizzle the bread slices with the remaining 1 tablespoon olive oil; season with the remaining 1/8 teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.

5. 5

   Remove the vegetables from the oven; move them to one side of the baking sheet. Add the sausage to the open side of the baking sheet.

6. 6

   Roast until the vegetables are tender and the sausage is heated through, 10 to 15 minutes, adding the bread during the last 5 minutes. Sprinkle the vegetables and sausage with oregano; serve with the bread.

• Calories 517.44 kcal High
• Protein 24.69 g Good Source
• Carbs 68.5 g Moderate
• Total Fat 18.94 g High
• Saturated Fat 3.16 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 61.08 mg High
• Sodium 993.4 mg High
• Fiber 10.11 g Good Source
• Sugar 13.23 g High
• Added Sugar 1.41 g Low Source
• Calcium 116.4 mg Low Source
• Iron 5.49 mg Good Source
• Potassium 1340.65 mg Good Source
• Vitamin A 215.0 mcg_rae Good Source
• Vitamin C 91.79 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅
• Alcohol 🚫🍷