SAUSAGE AND POTATO AND VEGGIE BAKE

SAUSAGE AND POTATO AND VEGGIE BAKE image

Number Of Ingredients 12

1 (13 ounce) package fully cooked smoked sausage
1 pound baby red potatoes, quartered or halved if very small
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1/2 pound fresh green beans, trimmed and snapped in half
1 small yellow or white onion, coarsely chopped
3 tablespoons olive oil, divided
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1-1/2 teaspoons Lawry's Seasoning Salt (or other all-purpose seasoning mix), divided
Fresh ground pepper, to taste
1 cup shredded Monterey jack cheese

Steps:

Preheat oven to 375 degrees. Coat a large rimmed baking sheet with non-stick cooking spray. Place the quartered potatoes in a large mixing bowl and toss with 2 tablespoons of olive oil. Add rosemary, thyme, 1 teaspoon Lawry's Seasoning Salt, and fresh ground pepper to taste. Toss again to distribute the seasonings. Pour out the seasoned potatoes on to the prepared rimmed baking sheet. Roast in the preheated oven for 20 minutes. Meanwhile, add the remaining vegetables and chopped sausage to the same large mixing bowl. Toss with remaining 1 tablespoon of olive oil. Season with 1/2 teaspoon Lawry's Seasoning Salt and fresh ground pepper to taste. Set aside. Remove baking sheet from oven and increase the oven temperature to 400 degrees. Pour out the vegetable/sausage mixture over the potatoes. Use a spatula to combine well and return the pan to the oven for an additional 20 minutes, or until all the vegetables are fork tender and potatoes are golden brown. Sprinkle the Monterey jack cheese over the top and return to oven for 5 minutes or till melted.