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Italian Sausage and Veggie Bowl Ingredients

8 cups chopped vegetables (2 cups cherry tomatoes, 1 bunch asparagus, 1 red bell pepper, 1 small red onion, 1 yellow bell pepper, 8 oz. mushrooms)

3 tablespoons olive oil

2 tablespoons Italian seasoning

1 teaspoon garlic powder

Salt and pepper, to taste

1 pound Italian sausage or smoked sausage (chicken sausage works too)

1 batch Garlic Parmesan Orzo Pasta (see below)

Optional toppings: grated Parmesan, chopped parsley or basil

Garlic Parmesan Orzo Pasta Ingredients

1 pound (16 oz.) uncooked orzo pasta

2 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons flour

2 cups milk

1 cup grated Parmesan cheese

Salt and pepper, to taste

Prepare the Garlic Parmesan Orzo: Cook orzo al dente in salted water, then drain and set aside. In a saucepan, heat oil over medium heat. Add garlic, sauté for 1–2 minutes until fragrant, then whisk in flour. Gradually add milk, whisking until smooth. Simmer until thickened, then stir in Parmesan. Season with salt and pepper.
Preheat the Oven: Heat oven to 400°F and line a baking sheet with parchment paper or foil.
Toss the Veggies and Sausage: In a mixing bowl, combine sausage, chopped vegetables, olive oil, Italian seasoning, and garlic powder. Toss until coated.
Roast to Perfection: Spread the mixture evenly on the prepared sheet. Season with salt and pepper. Roast for 20–25 minutes, stirring once halfway, until veggies are tender and sausage is cooked through.
Assemble the Bowls: Portion Garlic Parmesan Orzo into six bowls or containers. Top each with roasted sausage and vegetables. Garnish with Parmesan or herbs if desired.
Serve and Enjoy: Serve warm immediately or cool and store for meal prep.