Sweet Peppers & Sausages Dinner Recipe with Ricotta Salata & Fresh Oregano
This flavorful sheet-pan dinner combines sweet bell peppers and Italian sausages roasted together to create a harmonious blend of smoky juices and tender vegetables. Served on fresh arugula and topped with crumbled ricotta salata and a tangy oregano dressing, this simple recipe is perfect for a quick yet sophisticated dinner.
Equipment
- Rimmed baking sheet
Ingredients
- 1 red bell pepper seeded and sliced into ¼-inch-wide strips
- 1 yellow bell pepper seeded and sliced into ¼-inch-wide strips
- 1 small onion peeled and sliced into ¼-inch-thick rounds
- 1½ tablespoons extra-virgin olive oil plus more for sprinkling
- ¾ teaspoon kosher salt
- Freshly ground black pepper to taste
- 1 pound fresh Italian sausages sweet or hot, pricked with a fork
- ½ teaspoon red wine vinegar plus more for sprinkling
- 1 teaspoon finely chopped fresh oregano
- Fresh arugula for serving (optional)
- 2 ounces ricotta salata crumbled (about ⅓ cup)
Instructions
- Preheat the Oven: Set your oven to 400°F to warm up while you prepare the ingredients.
- Prepare the Vegetables: In a mixing bowl, combine the bell peppers and onion with the olive oil, salt, and black pepper. Toss well to ensure the vegetables are evenly coated. Spread them out in a single layer on a rimmed baking sheet. Roast for about 10 minutes, or until the vegetables soften but don’t brown.
- Add Sausages to the Pan: Place the sausages directly on top of the roasted vegetables. Return the baking sheet to the oven and roast for another 20–25 minutes, until the sausages are fully cooked and the peppers are caramelized. If you want a deeper color, place the pan under the broiler for 1–2 minutes, but keep an eye on it to avoid burning.
- Prepare the Dressing: While the sausages and vegetables finish cooking, mix the red wine vinegar and chopped oregano in a small bowl. Adjust the seasoning to taste, adding more vinegar if desired.
- Assemble and Serve: Toss the roasted peppers and onions with the vinegar dressing right before serving. For a complete dish, layer fresh arugula on plates, drizzle it with olive oil, and top with the vegetable mixture and sausages. Sprinkle crumbled ricotta salata over everything and serve immediately.
Notes
- For a vegetarian version, substitute the sausages with roasted mushrooms or plant-based sausage alternatives.
- Ricotta salata can be replaced with feta cheese for a similar salty, tangy flavor.
- Serve with crusty bread for a complete meal.
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