Italian Sausages with Roasted Veggies

1 pound potatoes washed and cut into 1-inch chunks

1 green bell pepper, cored, seeded and cut into 1 to 11/2-inch chunks

1 red bell pepper, cored, seeded and cut into 1 to 11/2-inch chunks

1 large purple onion, sliced lengthwise or cut in 1 to 11/2-inch chunks

1 medium zucchini, sliced thick

1 medium yellow squash, sliced thick

4 ounces mixed mushrooms (cremini, shitake or oyster)

4 ounces baby bella mushrooms

1/4 cup olive oil

Salt and pepper

1 to 2 tablespoons Italian seasoning

1 teaspoon granulated garlic

1 pound Italian sausages 

Preheat oven to 450 degrees.

Spread the potatoes, onion and peppers in single layer in one or more large roasting pans; do not crowd them or they won't brown. Drizzle with the olive oil, Italian seasoning and granulated garlic. Add salt and pepper to taste. Roast veggies, turning once or twice, for about 30 minutes.

Add the squash and mushrooms, mix in well. Pierce each sausage in two or three places with a fork. Place the sausages on top of the veggies. Bake for 30 minutes or until the sausages and veggies are cooked through. Turn sausages halfway through baking time. Serve hot.