1(14 ounce) Andouille sausage, sliced into 1/4 inch slices, (smoked sausage or Kielbasa can be used as well)
2cupsbroccoli florets
2cupsbell peppers, cut into 1-inch strips, (red, yellow, or orange peppers)
2cupszucchini, sliced in half rounds
1redonion, sliced into strips
1/4cupolive oil
1TablespoonDijon mustard
1teaspoongarlic powder
1teaspoononion powder
1teaspoonpaprika
salt and pepper to taste , (I use 1 teaspoon kosher salt and 1/4 teaspoon pepper)
(optional) freshly grated Parmesan cheese to top
(optional) chopped parsley for garnish
Instructions
Preheat oven to 400 degrees F. Line an extra large sheet pan (21X15x1) or two smaller sheet pans with parchment paper. Add the sausage, broccoli, bell peppers, zucchini, and red onion to the pan.
In a small bowl, whisk together the olive oil and Dijon mustard. Pour over the sausage and veggies and sprinkle with all the spices and salt and pepper. Toss together well with tongs or your hands. Spread in an even layer on the pan. Veggies need room to roast. If they are crowded they will just steam.
Bake for 15 minutes. Toss mixture and rotate the pan and bake for another 10-15 minutes or until sausage and veggies are done to your likeness.
Remove from oven and sprinkle with parmesan if desired and garnish with parsley.