Best 10 Easy Baked Summer Veggies And Sausage Recipes

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Summer is a time for fresh, flavorful vegetables, and what better way to enjoy them than in a delicious baked dish? This collection of easy baked summer veggie and sausage recipes offers a variety of options to suit every taste. From classic roasted vegetables to more creative dishes like summer vegetable and sausage kabobs, there's something for everyone. Plus, these recipes are all easy to make, so you can enjoy a delicious summer meal without spending hours in the kitchen.

One of the simplest recipes in this collection is the classic roasted vegetables. Simply toss your favorite vegetables with olive oil, salt, and pepper, then roast them in the oven until tender and slightly browned. You can use any vegetables you like, but some popular options include zucchini, squash, bell peppers, and onions.

For a more flavorful dish, try the summer vegetable and sausage kabobs. These kabobs are made with chunks of sausage, vegetables, and pineapple, all grilled to perfection. The sausage adds a savory flavor to the kabobs, while the vegetables and pineapple provide a sweet and tangy balance.

If you're looking for a lighter option, the summer vegetable and sausage stir-fry is a great choice. This dish is made with fresh vegetables, sausage, and a light sauce. The stir-fry is quick and easy to make, and it's a great way to get your daily dose of vegetables.

No matter what your taste, you're sure to find a recipe in this collection that you'll enjoy. So fire up the oven or grill and get ready to enjoy a delicious summer meal!

Let's cook with our recipes!

ONE PAN OVEN ROASTED SAUSAGE AND VEGETABLES



One Pan Oven Roasted Sausage and Vegetables image

Quick and easy oven roasted sausage and vegetables recipe, made with simple ingredients in one sheet pan. This 30 minute meal is loaded with Italian flavors.

Provided by Abeer

Categories     Main Course

Time 35m

Number Of Ingredients 20

1 Potato (Large, Cut into small 1 inch pieces)
1 cup Squash (Sliced into circles)
1 cup Zucchini (Sliced into circles)
1/2 cup Carrots (Sliced into circles)
1/2 cup Onion (Cut into 2 inch pieces)
1/2 cup Peppers (Red, green or yellow)
1/2 cup Cauliflower (Cut into small florets)
5 Sausages (Sliced into thick circles. )
5 tbsp Olive oil
Salt (To taste)
Pepper (To taste)
1 tsp Paprika
1 tsp Garlic powder
1/2 tsp Ginger powder
1 tbsp Oregano (Dried)
1 tbsp Parsley (Dried)
1 tsp Thyme
1 tsp Basil (Dried)
1/4 tsp Red chili flakes (Optional)
1-2 tbsp Parmesan cheese (For topping)

Steps:

  • Line a sheet pan with foil paper. (Dimensions: 17 x11).
  • Place the potatoes, squash, zucchini, carrots, onions, peppers, cauliflower sausage on the sheet pan.
  • Drizzle olive oil all over the vegetables and sausages.
  • Sprinkle salt, pepper, paprika, garlic powder, ginger powder, oregano, parsley, thyme, basil, red chili flakes.
  • Toss everything together until everything is evenly coated.
  • Bake at 400 degrees for 20-25 minutes, making sure tossing the vegetables around halfway through for even cooking.
  • Cook until vegetables are tender and sausage has browned.
  • Remove from oven, sprinkle some parmesan cheese and serve immediately!

Nutrition Facts : Calories 421 kcal, Carbohydrate 18 g, Protein 19 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 876 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

HEALTHY 20 MINUTE SHEET PAN SAUSAGE AND VEGGIES



Healthy 20 Minute Sheet Pan Sausage and Veggies image

Provided by Layla

Time 30m

Number Of Ingredients 9

12-16 ounces Smoked Turkey or Chicken Sausage (about 3 cups)
2 cups sweet potato (diced into 1/2'' cubes)
2 cups broccoli florets
1 cup bell pepper (chopped (any colors you like))
2 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Italian seasoning (or taco, Cajun of your favorite spice blend!)
½ teaspoon salt
½ teaspoon black pepper

Steps:

  • Pre-heat oven to 400F.
  • Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
  • Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
  • Bake for 20 minutes, flipping halfway. Enjoy with rice, quinoa, in sandwiches or as is for weight loss!

SHEET PAN SAUSAGE AND SUMMER VEGETABLES



Sheet Pan Sausage and Summer Vegetables image

Provided by My Homemade Roots

Time 1h

Number Of Ingredients 12

12 ounces baby potatoes, halved
1 sweet yellow or red onion, thickly sliced
6 whole, peeled garlic cloves (if you aren't a fan of whole roasted garlic cloves, you can omit entirely or add garlic powder in with your seasonings)
3 tablespoons olive oil or avocado oil, divided
1 medium zucchini, thickly sliced into round or half-moon shape
1 yellow squash, thickly sliced into round or half-moon shape
2 bell peppers, any color, thickly sliced
8 ounces fresh green beans
2 teaspoons mixed dried herbs (like thyme, oregano, basil, rosemary, sage, dill, or Italian seasoning)
½ teaspoon (smoked, sweet, or hot)
11-12 ounces fully-cooked sausage rope or links, sliced into ¼" slices
Salt and ground black pepper

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
  • Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
  • Serve immediately. Serve with a little fresh grated Parmesan (optional).

EASY BAKED SUMMER VEGGIES AND SAUSAGE



Easy Baked Summer Veggies and Sausage image

Very simple to throw together, only one dish! Uses veggies in season now (early summer.) Serves 2-4 but could easily be doubled.

Provided by Tiffany27

Categories     One Dish Meal

Time 1h15m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 yellow squash, cleaned and sliced into rounds
8 baby potatoes, quartered
2 cups hot Italian sausage, sliced into rounds
2 cups broccoli, florets and stalk, chopped
1/4 cup olive oil
3 tablespoons fresh basil, chopped
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 375 degrees.
  • Toss all ingredients together, except parmesan cheese, to evenly coat with olive oil.
  • Cover and place in oven for 45 minutes.
  • Remove cover, stir, sprinkle with parmesan cheese and continue to bake for an additional 15 minutes.

SHEET PAN DINNER WITH SAUSAGE AND VEGETABLES



Sheet Pan Dinner with Sausage and Vegetables image

This sheet pan sausage dinner can be made with the pre-cooked sausage of your choice and is done in about an hour. Plus, this recipe is super customizable! Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Garnish with freshly grated Parmesan cheese.

Provided by WillardU

Categories     Everyday Cooking     Sheet Pan Dinner Recipes

Time 1h15m

Yield 4

Number Of Ingredients 14

cooking spray
4 tablespoons olive oil, divided
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt, or to taste, divided
½ teaspoon freshly ground black pepper, divided, or more to taste
1 (16 ounce) package red potatoes, cut into bite-sized chunks
1 tablespoon dried onion flakes
1 tablespoon smoked paprika
1 tablespoon dried parsley
1 tablespoon dried oregano
12 ounces fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
1 (12 ounce) bag fresh green beans, trimmed
1 medium yellow bell pepper, cut into bite-sized strips
1 medium onion, cut into bite-sized pieces

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil for easier cleanup and spray with cooking spray.
  • Combine 2 tablespoons olive oil, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add potatoes and toss to coat. Place potatoes skin side-down on the baking sheet in a single layer.
  • Roast in the preheated oven until tender when pierced with a fork, 23 to 25 minutes. Remove from oven; stir.
  • Mix remaining olive oil, salt, pepper, onion flakes, paprika, parsley, and oregano in the same bowl. Add sausage, green beans, bell pepper, and onion; mix until well combined. Add to the baking sheet; spread in a flat layer.
  • Roast until vegetables are tender and potatoes and sausage pieces are browned, tossing halfway through the roasting process, 20 to 25 minutes. Serve immediately.

Nutrition Facts : Calories 520.7 calories, Carbohydrate 33.8 g, Cholesterol 56.1 mg, Fat 37.5 g, Fiber 6.7 g, Protein 15.3 g, SaturatedFat 9.9 g, Sodium 1265.5 mg, Sugar 6 g

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

SMOKED SAUSAGE AND VEGGIE SHEET-PAN SUPPER



Smoked Sausage and Veggie Sheet-Pan Supper image

This recipe is tasty and quick and can easily be doubled for last-minute dinner guests. Cook it in the oven or on the grill, and add the veggies of your choice. -Judy Batson, Tampa Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 package (13-1/2 ounces) smoked sausage, cut into 1/2-inch slices
8 fresh Brussels sprouts, thinly sliced
1 large sweet onion, halved and sliced
1 medium yellow summer squash, halved and sliced
1 medium zucchini, halved and sliced
1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 medium tomato, chopped
3/4 cup sliced fresh mushrooms
1/2 cup Greek vinaigrette

Steps:

  • Preheat oven to 400°. Place the first 9 ingredients into a greased 15x10x1-in. baking pan. Drizzle with vinaigrette; toss to coat. Bake, uncovered, 15 minutes. Remove pan from oven; preheat broiler. Broil sausage mixture 3-4 in. from heat until vegetables are lightly browned, 3-4 minutes.

Nutrition Facts : Calories 491 calories, Fat 37g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 1430mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 18g protein.

SAUSAGE AND VEGETABLE SHEET PAN DINNER



Sausage and Vegetable Sheet Pan Dinner image

An easy dinner exploding with flavor baked all in one pan! Broccoli, baby potatoes, and carrots are tossed in a mixture of olive oil, whole grain mustard, and Pecorino cheese, then baked alongside mild Italian sausage. The result is a satisfying family-friendly supper that requires hardly any effort.

Provided by Diana Moutsopoulos

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 4

Number Of Ingredients 11

1 large head broccoli, cut into florets
10 ounces baby potatoes, halved
1 large carrot, sliced
½ red onion, roughly chopped
3 tablespoons olive oil
2 tablespoons whole grain mustard
2 tablespoons grated Pecorino Romano cheese
1 teaspoon dried thyme
½ teaspoon dried oregano
salt and ground black pepper to taste
4 mild Italian sausage links

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place broccoli, baby potatoes, carrot, and onion in a large bowl. Pour in olive oil, mustard, Pecorino Romano cheese, thyme, oregano, salt, and pepper. Toss well to coat, then spread vegetables in an even layer on a sheet pan. Arrange sausages in the pan, pushing aside the vegetables so that the sausages touch the bottom of the pan.
  • Bake in the preheated oven, flipping sausages and vegetables halfway through until sausages are no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 475.7 calories, Carbohydrate 25.2 g, Cholesterol 48.2 mg, Fat 33.3 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 9.6 g, Sodium 1164.4 mg, Sugar 4.1 g

HEARTY VEGETABLE AND SAUSAGE BAKE



Hearty Vegetable and Sausage Bake image

I was wanting a comfort food without spending a lot of time preparing it, and this is what I came up with. Please feel free to change the amounts of spices and seasonings to suit your own tastes. If your potatoes are too large cut them into quarters. Submitted to "ZAAR" on October 17th,2207

Provided by Chef shapeweaver

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb new potato, washed and cut in half
1 medium sweet onion, sliced into medium thick rings
1 lb smoked sausage, cut into bite sized pieces
1/2 lb baby carrots or 2 large carrots, cut into medium bite size pieces
1 teaspoon salt
1/2-1 teaspoon pepper
3 teaspoons melted margarine
1 teaspoon garlic powder
1 1/2 teaspoons dried thyme

Steps:

  • Preheat oven to 400ºF and spray a 9x13-inch baking pan with cooking spray.
  • Combine all ingredients except smoked sausage in a large zipper type plastic bag,mixing well.
  • Place ingredients from bag into prepared pan,bake uncovered for 30 minutes.
  • Add sausage to vegetables mixing well (if desired at this point feel free to add more seasonings).
  • Bake for 20 minutes or until potatoes are tender and golden browned.

SUMMER SAUSAGE



Summer Sausage image

A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.

Provided by TGFROST

Time P3DT8h10m

Yield 40

Number Of Ingredients 8

5 pounds ground beef
5 teaspoons sugar-based curing mixture (such as Morton® Tender Quick®)
¼ cup mustard seed
3 tablespoons garlic powder
1 teaspoon cayenne pepper
1 tablespoon red pepper flakes
1 tablespoon salt
½ teaspoon hickory-flavored liquid smoke

Steps:

  • In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day.
  • On the fourth day, preheat oven to 200 degrees F (100 degrees C).
  • Shape the mixture into five logs, and place on a wire rack over a large drip pan. Bake for eight hours, then remove to cool on paper towels. Let cool, then wrap logs individually in plastic wrap. Chill completely before slicing. They also freeze well.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 1 g, Cholesterol 35.5 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 2.7 g, Sodium 498.1 mg, Sugar 0.3 g

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that your dish is packed with flavor and nutrients.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
  • Roast the vegetables at a high temperature. This will help them get tender and slightly charred.
  • Add the sausage to the vegetables halfway through cooking. This will allow the sausage to brown and cook through without drying out.
  • Serve the vegetables and sausage immediately. They are best enjoyed hot out of the oven.

Conclusion:

This easy baked summer veggies and sausage recipe is a delicious and healthy way to enjoy the flavors of summer. The vegetables are tender and slightly charred, the sausage is browned and juicy, and the whole dish is bursting with flavor. Serve it as a main course or a side dish, and you're sure to please everyone at your table.

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