6 whole, peeled garlic cloves (if you aren’t a fan of whole roasted garlic cloves, you can omit entirely or add garlic powder in with your seasonings)
3 tablespoons olive oil or avocado oil, divided
1 medium zucchini, thickly sliced into round or half-moon shape
1 yellow squash, thickly sliced into round or half-moon shape
2 bell peppers, any color, thickly sliced
8 ounces fresh green beans
2 teaspoons mixed dried herbs (like thyme, oregano, basil, rosemary, sage, dill, or Italian seasoning)
½ teaspoon (smoked, sweet, or hot)
11-12 ounces fully-cooked sausage rope or links, sliced into ¼” slices
Salt and ground black pepper
Preheat oven to 400 degrees Fahrenheit.
Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
Serve immediately. Serve with a little fresh grated Parmesan (optional).