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Grilled Vegetable & Sausage Pasta

This pasta dish is the perfect trick to convince any veggie-phobic picky eater. In wintertime, roast vegetables and sausage together in a one-size-cooks-all sheet pan. When summer comes, fire up the barbecue and get grilling. Of course, the choice of vegetables is entirely up to you: asparagus, cauliflower and mushrooms would be just as great here!

Prep Time
Cook Time

What You Need

  • 1 pkg. (17.64 ounces/500 g) Johnsonville Mild Italian Sausages
  • 1 pkg. (450 g) penne or other short pasta
  • 1 large eggplant, diced into big cubes
  • 2 zucchinis, cut into thick slices
  • 2 red bell peppers, seeded and cut into wedges
  • 1 red onion, cut into small wedges
  • 2 sprigs fresh rosemary
  • 2 tbsp olive oil
  • 1/4 cup sundried tomatoes in olive oil, drained and sliced into fine strips
  • 2 tbsp pitted black olives in oil
  • 2 tsp balsamic vinegar
  • parmesan shavings (optional)
  • maldon salt and fresh cracked black pepper


  1. Cook pasta following package directions.

  2. Meanwhile, in a sheet pan, combine vegetables and sausages. Pluck rosemary leaves and sprinkle over all. Drizzle with olive oil, then season with salt and pepper. 

  3. Preheat oven to broil. Slide sheet pan onto middle rack and roast food 16 to 20 minutes, turning over from time to time, until sausages are cooked and vegetables golden and tender.

  4. Cut roasted vegetables into strips and slice sausages. In a bowl, combine vegetables, sausages, hot pasta, dried tomatoes, olives and balsamic vinegar. Serve in 4 shallow dishes and sprinkle with parmesan shavings to taste.