40 minutes
A delightful medley of roasted peppers and savory sausages, topped with crumbled ricotta salata and a hint of fresh oregano, this dish is both vibrant and satisfying.
Bell Pepper, seeded and sliced into 1/4-inch-wide strips
0 oz
Yellow Bell Pepper, seeded and sliced into 1/4-inch-wide strips
0 oz
Small Onion, peeled and sliced into 1/4-inch-thick rounds
each
tablespoons
teaspoons
Black Pepper, freshly ground
to taste
Italian Sausages, pricked with a fork
0 lb
teaspoons
Fresh Oregano, finely chopped
teaspoons
Fresh Arugula, for serving (optional)
to taste
Ricotta Salata Cheese, crumbled (about 1/3 cup)
0 oz
1. Preheat Oven and Prepare Vegetables
Preheat your oven to 400°F. In a large bowl, toss together the red and yellow bell peppers and onion with the olive oil, kosher salt, and a few grinds of black pepper. Spread the coated vegetables in a single layer on a rimmed baking sheet and roast for about 10 minutes.
2. Add Sausages and Continue Roasting
Nestle the pricked sausages among the softened vegetables on the baking sheet. Return it to the oven and roast everything together for an additional 20 to 25 minutes, or until sausages are caramelized and cooked through. Optionally, broil for 1-2 minutes for extra browning.
3. Prepare Dressing and Serve
Mix the red wine vinegar and fresh oregano in a medium bowl. Toss the roasted vegetables with the vinegar and oregano mixture directly on the baking sheet, and adjust the seasonings if needed. Serve over fresh arugula if desired and sprinkle crumbled ricotta salata on top.
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