- Position oven racks in top and bottom third of oven. Preheat to 400F (200C). Prick each sausage in two to three places, then place on a large, oiled rimmed baking sheet or pan. Slice zucchini into bite-sized rounds. Cut unpeeled eggplant and peppers into large chunks. Place all on another baking sheet, then drizzle with oil and sprinkle with seasonings. Stir to coat.
- Place vegetable pan on top oven rack and sausage pan on bottom rack. Roast, switching sheets halfway through, until vegetables are tender and sausages cooked, 35 to 45 min. Serve 6 of the sausages for dinner, along with vegetables. Refrigerate remaining sausages up to 2 days or freeze up to a month.
One baking pan of sausages gives a head start to three delicious meals (see below). Up first: a hearty roast dinner with loads of good-for-you veggies.
MEALS 2 AND 3
This is a big batch recipe, please refer to the recipe for Speedy sausage-and-bean ragout for two additional meals.
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