Greek Sheet Pan Sausage and Peppers
Greek Sheet Pan Sausage and Peppers
Rich and juicy Three Cheese Jalapeno Sausages bring a hit of spice to this spin on a staple. Use any vegetables you like in this versatile sheet pan dinner staple, we recommend whatever’s in-season. Get a Greek island taste at home by drizzling with olive oil, garlic, lemon, and a handful of cherry tomatoes. And don’t forget to soak up the flavours with a big scoop of rice or quinoa.
Servings
5
Preparation
10 Mins
Cook Time
20 Mins
Level
Ingredients
5 Schneiders Three Cheese Jalapeno Sausages
2 sweet peppers (red, yellow or orange), thickly sliced
2 cups cherry or grape tomatoes
½ sweet onion, sliced
3 tbsp extra virgin olive oil
3 cloves garlic, thinly sliced
1 tsp dried oregano
¼ tsp each salt and pepper
2 tbsp lemon juice
1 cup kalamata olives
2 tbsp chopped fresh parsley
Directions
Heat broiler with rack set in upper third of oven.
In large bowl, toss sausages, peppers, tomatoes, onion, olive oil, garlic, oregano, salt and pepper. Scrape onto large, rimmed baking sheet.
Broil, turning sausages and flipping vegetables and gently pressing tomatoes occasionally, until browned and tender, tomatoes have released their juices and sausages are heated through, 10 to 12 minutes. Stir in lemon juice and olives. Sprinkle with parsley.
Tips (not mandatory): If you can find dried Greek oregano still on the stem in some specialty stores, this will give you the most authentic flavour, but any oregano will do.
