Name: Italian Sausage and Roasted Vegetables
Prep time: 25 min
Cook time: 1 h 2 min
Total time: 1 h 27 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pounds mixed baby potatoes (red, white, and purple), halved if needed; 1 pound fresh green beans, cleaned and parboiled; 2 zucchini, cut into wedges; 1 cup small grape tomatoes, or as desired; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 1 onion, sliced (optional); 3 garlic cloves, peeled and cut in half; 2 pounds of Italian sausage, your preferred amount and variety; 3 tablespoons olive oil, plus more for drizzling; 1/4 cup or more Italian-seasoned breadcrumbs, to taste; 2 tablespoons grated Parmesan or other Italian grating cheese; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon dried parsley; Pinch of cayenne pepper; 1/4 cup Cabernet Sauvignon or Merlot

There is something so comforting about a big pot of Italian sausage and roasted garden vegetables roasting together in the oven.

This rustic Italian-style dish combines colorful baby potatoes, fresh green beans, zucchini, sweet grape tomatoes, peppers, and garlic with savory sausage, Italian-seasoned breadcrumbs, and grated cheese.

A little drizzle of olive oil and a splash of Cabernet or Merlot bring all those wonderful flavors together.

I love recipes like this because they remind me of the simple, hearty meals that make Italian home cooking so special.

Everything cooks together in one Dutch oven, allowing the vegetables to soak up the delicious flavors from the sausage, herbs, garlic, and wine. The breadcrumbs turn golden on top, adding a delicious texture to the tender roasted vegetables.

This is a wonderful meal to serve family-style right from the pot.

It is colorful, satisfying, and perfect for Sunday dinner, a cozy weeknight meal, or anytime you want a taste of old-fashioned Italian comfort food.

Sausage baked with vegetables in a dutch oven

Why You Will Love Bow Tie Sausage Casserole

One-pot convenience: Everything roasts together in a Dutch oven for easy preparation and cleanup.
Colorful vegetables: Red and purple potatoes, green beans, zucchini, peppers, and tomatoes make a beautiful presentation.
Classic Italian flavor: Garlic, oregano, parsley, olive oil, and grated cheese give every bite that familiar homemade taste.
Crispy breadcrumb topping: Italian-seasoned breadcrumbs bake into a savory, golden topping.
A splash of red wine: Cabernet or Merlot adds richness and depth to the vegetables as they roast.
Easy to customize: Use your favorite Italian sausage and whatever fresh vegetables you have on hand.

Ingredients You Will Need for This Recipe

Baby potatoes: I use a medley of small white, purple, and red potatoes for color and flavor.
Fresh green beans: Cleaned and parboiled until just beginning to soften. You can quickly do this in the microwave.
Zucchini: Cut into wedges so the pieces hold their shape while roasting. Grape tomatoes: These become sweet and juicy as they cook.
Green and red bell peppers: Sliced for color and sweetness.
Onion: Sliced onion is optional, but it adds another layer of flavor. Garlic: Three whole cloves, cleaned and cut in half, add wonderful aroma.
Italian sausage: Use your favorite Italian sausage. Sweet or hot sausage both work well.
Olive oil: Helps roast the vegetables and moisten the breadcrumb topping. Salt, black pepper, oregano, and parsley: A simple homemade seasoning blend.
Cayenne pepper: Just a pinch adds a little warmth.
Italian-seasoned breadcrumbs: Sprinkle on as much as you like for a flavorful topping.
Grated Italian cheese: Adds a savory, cheesy finish. Cabernet or Merlot: A small amount adds flavor to the bottom of the pot as everything roasts.

raw vegetables and sausage ready to be baked

How To Make This Recipe

Prepare the vegetables. Preheat the oven to 400°F. Wash the baby potatoes and halve any larger ones so they cook evenly. Clean the green beans and parboil them briefly in the microwave. Cut the zucchini into wedges and slice the bell peppers and optional onion.
Season the vegetables. In a small bowl, combine the salt, black pepper, oregano, and parsley. Set aside. Add three tablespoons of olive oil to the bottom of a large oven-safe Dutch oven. Arrange the potatoes, green beans, zucchini, grape tomatoes, peppers, onion if using, and garlic in the pot.
Add the sausage. Arrange the Italian sausage over the vegetables. Sprinkle the seasoning mixture evenly over everything, followed by a pinch of cayenne pepper.
Add the breadcrumbs and cheese. Sprinkle the Italian-seasoned breadcrumbs over the top, using more or less depending on how much crispy topping you enjoy. Sprinkle the grated cheese evenly over the breadcrumbs. Drizzle a little additional olive oil over the topping to moisten it lightly.
Add the wine. Carefully pour 1/4 cup of Cabernet or Merlot around the bottom edges of the pot. Try not to pour it directly over the breadcrumb topping, so it stays crisp as it bakes.
Roast until tender. Bake uncovered for approximately 45–60 minutes, depending on the size of the potatoes and the type and thickness of the sausage. Check periodically for doneness. The potatoes should be fork-tender, the vegetables softened, and the sausage cooked through. If the top browns too quickly, loosely cover the pot with foil. Use a food thermometer to verify that the sausage has reached a safe internal temperature: 160°F for pork or beef sausage, or 165°F for poultry sausage. If needed, continue baking until everything is done. Let the dish rest for a few minutes before serving.

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Tips and Additional Mix-in Ideas

Cut potatoes evenly: Halve larger potatoes so they cook at about the same rate as the smaller ones.
Do not skip parboiling the green beans: This gives them a head start and helps them become tender along with the other vegetables.
Keep the breadcrumbs mostly dry: Add the wine around the bottom of the pot rather than over the topping.
Adjust the heat: Use hot Italian sausage or a little extra cayenne if you enjoy spicy food.
Check the vegetables as they roast: If the potatoes need more time, continue baking until they are tender.
Let the dish rest: A few minutes of resting time helps the juices settle before serving
Add-ins:Mushrooms: Add sliced mushrooms for an earthy flavor.
Eggplant: Cut into bite-sized chunks for another classic Italian vegetable.
Fresh rosemary: Add a little chopped rosemary for a fragrant, rustic flavor.
Red pepper flakes: Use these instead of cayenne for a different kind of heat.
Mozzarella: Sprinkle some shredded mozzarella over the top during the final few minutes of baking.
Fresh basil: Add chopped fresh basil just before serving.
Different sausage: Try sweet Italian, hot Italian, or chicken Italian sausage.
Extra cheese: Pecorino Romano or Parmesan-style grated cheese works beautifully in the breadcrumb mixture.

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Italian

Yield: 4

Author: Claudia Lamascolo