Sheet-Pan Loukaniko with Charred Peppers
Spiced Greek pork sausages roasted fast with red peppers, onion, and tomato until the edges blacken and burst. Finish with feta and fresh oregano for the full Mediterranean snap.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 34g
Ingredients
- 1.5 lbs loukaniko (Greek pork sausage) or fennel-forward Italian sausage
- 3 whole red bell peppers, cut into 1-inch chunks
- 1 medium yellow onion, cut into wedges
- ¾ can (15 oz) canned diced tomatoes (or fresh cherry tomatoes, halved)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ¾ cup crumbled feta cheese
- 2 tbsp fresh oregano (or dried, divided)
Instructions
- 1
Heat oven to 425°F. Toss peppers, onion, tomatoes, garlic, and 2 tbsp olive oil on a sheet pan with salt and pepper.
- 2
Nestle sausages among the vegetables. Drizzle sausages with 1 tbsp olive oil, scatter half the oregano over top.
- 3
Roast until sausages are cooked through and browned, vegetables are softened and charred at edges, 18–22 minutes.
- 4
Remove from oven. Scatter feta over everything. Sprinkle remaining fresh oregano and a pinch of salt.
- 5
Serve hot straight from the pan with crusty bread or over rice to catch the juices.
Tools you’ll need
- sheet pan (18×13 inch)
- oven
- knife and cutting board
- large spoon for tossing
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