Directions 8 steps | 50 Minutes
Preheat oven to 400°F. Wash and dry the Italian frying pepper and red bell pepper. Slice the peppers into ¼ inch strips.
Place the sliced peppers, sliced onions, garlic cloves and chopped fresh oregano into a large bowl and set aside.
In a microwave-safe bowl, add the quartered red potatoes, two tablespoons of water, salt and pepper. Cover the bowl with plastic wrap and microwave for 3-4 minutes or until tender.
Transfer the cooked potatoes, cauliflower florets and sausage to the bowl and toss with the olive oil until evenly coated.
Transfer the sausage to a sheet pan and roast for 7 minutes.
After 7 minutes, remove the sheet pan from the oven and turn the oven down to 400°F. Transfer the remaining vegetable mixture to the sheet pan and spread to an even layer.
Roast the vegetables and sausage for another 12 minutes or until the vegetables begin to turn golden brown.
Dress the roasted vegetables and sausage with balsamic vinegar and garnish with chopped parsley. Enjoy!