Type what you have

Ingredients

• ✓ yellow bell pepper
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• white vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• broccoli
• garlic
• onion
• green bean
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ yellow bell pepper
• mussel
• green bell pepper
• red bell pepper
• olive oil
• red wine vinegar
• parsley
• egg
• salt
• black pepper

Instructions

1. 1 Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
2. 2 In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

By CHEFNONIONS

Ingredients

• ✓ yellow bell pepper
• black bean
• corn
• orange bell pepper
• green bell pepper
• olive oil
• red onion
• red wine vinegar
• balsamic vinegar
• apple cider vinegar
• garlic
• cilantro
• salt
• cumin
• hot sauce

Instructions

1. 1 Stir black beans, corn, yellow, orange, and green bell pepper, olive oil, red onion, red wine vinegar, balsamic vinegar, apple cider vinegar, garlic, cilantro, salt, cumin, and hot sauce together in a non-reactive container. Chill in the refrigerator overnight.

By Erinn Danna

Ingredients

• ✓ yellow bell pepper
• red grape
• avocado
• red bell pepper
• sweet onion
• cilantro
• lime juice
• garlic salt
• black pepper

Instructions

1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

Ingredients

• ✓ yellow bell pepper
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• green bell pepper
• red bell pepper
• broccoli
• cauliflower
• carrot
• celery

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• canola oil
• roma tomato
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ yellow bell pepper
• mango
• green bell pepper
• roma tomato
• corn kernel
• black bean
• apple cider vinegar
• cilantro
• jalapeno pepper
• lime
• red onion
• sugar
• salt

Instructions

1. 1 Combine mango, bell pepper, tomato, corn, black beans, vinegar, cilantro, jalapeño, lime zest and juice, red onion, sugar, and salt in a bowl.

By Roxy Mom

Ingredients

• ✓ yellow bell pepper
• rhubarb
• red onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• cilantro
• roma tomato
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ yellow bell pepper
• halibut
• shrimp
• sea scallop
• lemon juice
• grapefruit juice
• jalapeno pepper
• onion
• green olive
• ginger root
• brown sugar
• salt
• tomato paste
• tomato

Instructions

1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Ingredients

• ✓ yellow bell pepper
• black-eyed pea
• tomato
• jalapeno pepper
• onion
• cilantro
• red wine vinegar
• olive oil
• salt
• black pepper
• garlic powder
• oregano
• cumin

Instructions

1. 1 Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow bell pepper
• green bell pepper
• red bell pepper
• tomato
• cucumber
• onion
• red wine vinegar
• olive oil
• salt
• black pepper
• sugar
• oregano
• basil
• marjoram
• parsley

Instructions

1. 1 In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
2. 2 In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
3. 3 Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

By Marilyn Perzik

Ingredients

• ✓ yellow bell pepper
• mango
• peach
• tomato
• onion
• red bell pepper
• pineapple
• cilantro
• water
• white sugar
• lime juice
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place mangos, peaches, tomatoes, onion, red pepper, yellow pepper, pineapple, and cilantro in a large bowl. Stir in water, sugar, lime juice, jalapeño, garlic, and salt until well combined.
2. 2 For best flavor, cover and refrigerate until chilled before serving.

By SerenaBloom

Ingredients

• ✓ yellow bell pepper
• cheese tortellini
• cherry tomato
• broccoli floret
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ yellow bell pepper
• pasta
• salad dressing
• salad seasoning mix
• cherry tomato
• green bell pepper
• red bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
3. 3 Whisk Italian dressing and salad spice mix together until smooth. Combine pasta, tomatoes, bell peppers, and olives in a salad bowl.
4. 4 Pour dressing over salad and toss to coat.
5. 5 For the best flavor, refrigerate the pasta salad for 8 hours to overnight.
6. 6 Enjoy!

By Cyndie

Ingredients

• ✓ yellow bell pepper
• celery
• green bell pepper
• red bell pepper
• carrot
• basil
• oregano
• thyme
• salt
• black pepper
• olive oil
• onion
• garlic
• tomato
• red wine
• cornstarch

Instructions

1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Ingredients

• ✓ yellow bell pepper
• bow-tie pasta
• black olive
• tomato
• green bell pepper
• cucumber
• celery
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Rinse pasta in cold water until cool; drain.
2. 2 Toss pasta, tomatoes, green bell pepper, yellow bell pepper, cucumber, black olives, and celery together in a large bowl.
3. 3 Pour Italian-style dressing over pasta mixture; toss to coat.
4. 4 Chill salad for 20 minutes before serving.

By slopez5084

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• pine nut
• raisin
• garlic
• parsley
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
2. 2 Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
3. 3 Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.

By TheChef2010

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• olive oil
• garlic
• basil
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
2. 2 Grill whole red, yellow, and orange bell peppers on the preheated grill until charred on all sides, turning about every 5 minutes. Place charred peppers in a resealable plastic bag and seal well. Allow peppers to cool in the bag.
3. 3 Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
4. 4 Remove cooled peppers from the bag and scrape off charred skins. Cut peppers in half; remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, ensuring peppers are covered in oil.
5. 5 Serve, storing leftover peppers in the refrigerator for up to 5 days.

By Kim's Cooking Now

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• orange bell pepper
• turkey sausage
• olive oil
• yellow onion
• red wine
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.
3. 3 Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).
4. 4 Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.
5. 5 Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

By cookinwithmom

Ingredients

• ✓ yellow bell pepper
• olive oil cooking spray
• green bell pepper
• red bell pepper
• cherry tomato
• basil
• garlic
• salt
• black pepper
• herb vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with olive oil-flavored cooking spray.
2. 2 Place bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together cherry tomatoes, basil, and garlic. Fill each pepper half with a handful of mixture. Season with salt and pepper. Cover the dish with aluminum foil.
3. 3 Bake for 15 minutes in the preheated oven, then remove the aluminum foil and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

By amanda1432

Ingredients

• ✓ yellow bell pepper
• rotini pasta
• mayonnaise
• red wine vinegar
• garlic
• salt
• black pepper
• basil
• tomato
• black olive

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ yellow bell pepper
• red bell pepper
• green bell pepper
• garlic
• balsamic vinegar
• olive oil
• basil
• parsley
• salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
2. 2 Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
3. 3 Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

By Angela

Ingredients

• ✓ yellow bell pepper
• cauliflower
• mushroom
• garlic
• red onion
• red bell pepper
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower, mushrooms, garlic, red onion, red and yellow bell peppers, olive oil, vinegar, salt, and pepper together in a large bowl. Transfer to a 2-quart baking dish.
3. 3 Roast in the preheated oven until cauliflower is fork tender, about 30 minutes. Serve immediately.

By gonefishn

Ingredients

• ✓ yellow bell pepper
• olive oil
• red bell pepper
• mushroom
• onion
• zucchini
• garlic
• steak seasoning
• onion powder
• turkey kielbasa
• balsamic vinegar
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Stir in red and yellow bell peppers, mushrooms, zucchini, onion, and garlic. Season with steak seasoning and onion powder; reduce heat to low, cover, and cook until vegetables are tender, about 10 minutes.
2. 2 Stir in sausage; cook, stirring occasionally, for 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

By Hawn

Ingredients

• ✓ yellow bell pepper
• farfalle pasta
• olive oil
• red bell pepper
• kale
• garlic
• basil
• cayenne pepper
• salt
• black pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat oil in a skillet over medium heat. Add bell peppers, kale, garlic, basil, cayenne pepper, salt, and black pepper; cook until vegetables are tender.
3. 3 Toss farfalle in a large bowl with vegetable mixture; sprinkle with feta cheese to serve.

By MOTTSBELA

Ingredients

• ✓ yellow bell pepper
• sausage
• olive oil
• green bell pepper
• red bell pepper
• tomato
• italian seasoning
• onion
• garlic
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Slice each sausage link into 5 pieces. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage and cook until browned, turning as needed. Drain excess grease.
2. 2 Add bell peppers, tomatoes, and Italian seasoning, then drizzle with remaining 2 tablespoons oil. Reduce the heat to medium-low, cover, and simmer for 15 minutes.
3. 3 Stir in onion and garlic, then sprinkle with Parmesan cheese. Cover and simmer for 15 more minutes. Stir, then top with mozzarella cheese. Cover and cook for 5 minutes to melt the cheese. Remove from the heat and enjoy.

By AMYM20

Ingredients

• ✓ yellow bell pepper
• romaine lettuce
• cherry tomato
• fennel bulb
• mozzarella cheese
• bison sausage
• pepperoni seasoning
• mayonnaise
• sour cream
• milk
• basil
• salt
• black pepper

Instructions

1. 1 In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
2. 2 Basil-Sour Cream Dressing
3. 3 Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

By The Bison Council

Ingredients

• ✓ yellow bell pepper
• olive oil
• onion
• garlic
• potato
• tomato
• red bell pepper
• water
• tomato paste
• caper
• basil
• black pepper

Instructions

1. 1 Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
2. 2 Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

By SpiceBazaar

Ingredients

• ✓ yellow bell pepper
• cooking spray
• sourdough bread
• cheddar cheese
• sweet onion
• green bell pepper
• red bell pepper
• bacon
• egg
• sour cream
• mustard
• herb seasoning blend
• salt
• black pepper

Instructions

1. 1 Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Lay slices of bread in the bottom of the prepared pan in a single layer, trimming and filling in gaps as necessary. Spread 1 cup Cheddar cheese, onion, green bell pepper, yellow bell pepper, red bell pepper, and bacon on top, in that order.
3. 3 Whisk eggs, sour cream, mustard, seasoning blend, salt, and pepper together in a bowl until well combined. Pour mixture over bread, making sure to soak the top layer.
4. 4 Cover baking pan and refrigerate strata at least 8 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Uncover strata and bake in the preheated oven for 45 minutes.
7. 7 Sprinkle remaining Cheddar cheese evenly on top and return to the hot oven. Bake until Cheddar cheese is melted, 10 to 15 minutes more.
8. 8 Let strata stand 5 minutes before serving.

By Felix4067

Ingredients

• ✓ yellow bell pepper
• tomato
• red bell pepper
• orange bell pepper
• green bell pepper
• sweet onion
• olive oil
• balsamic vinegar
• italian seasoning
• salt
• black pepper
• baguette
• chicken sausage
• oregano

Instructions

1. 1 Arrange oven racks in middle and upper third positions; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Toss tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, ⅛ teaspoon salt, and ⅛ teaspoon black pepper together in a large bowl; transfer to one of the prepared baking sheets.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Meanwhile, drizzle bread slices with remaining 1 tablespoon olive oil; season with remaining ⅛ teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.
5. 5 Remove vegetables from the oven; push to one side of the baking sheet. Add sausage to exposed portion of the baking sheet.
6. 6 Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding bread during the last 5 minutes. Sprinkle vegetables and sausage with oregano; serve with bread.

By Jamie