Step 1

Preheat oven to 450°F and position rack in the upper third of the oven.

Step 2

Wash and dry the fresh produce.

Step 3

Trim, seed, and slice bell peppers lengthwise into thin strips. Transfer to a large baking sheet pan.

Step 4

Trim and medium dice eggplants. Add to the baking sheet with the bell pepper.

Step 5

Peel, halve, and slice onions lengthwise into thin strips; add to the baking sheet.

Step 6

Drizzle veggies with oil and season with spices; toss to coat and spread out in an even layer.

Step 7

Place veggies in the oven (it doesn't have to be fully heated) and bake until just tender, about 10 minutes.

Step 8

Meanwhile, preheat a skillet over medium heat.

Step 9

Once the skillet is hot, add pine nuts. Cook, stirring constantly, until golden brown, 3-5 minutes. Transfer to a small bowl and set aside.

Step 10

When the veggies are done, remove from the oven and stir. Add sausages to the baking sheet, nestling them into the veggies. Drizzle sausages with additional oil.

Step 11

Return baking sheet to the oven and continue to bake until sausages are warmed through, about 5 minutes.

Step 12

When the sausages are warmed through, change the oven to broil on high. Broil until veggies and sausages are browned, about 3 minutes.

Step 13

Meanwhile, shave parsley leaves off the stems; discard stems and roughly chop the leaves.

Step 14

Remove baking sheet from the oven, add half of the parsley and vinegar, then toss to combine. (Reserve remaining parsley for serving.)

Step 15

To serve, divide sausages and veggies between plates. Top with pine nuts and reserved parsley. Enjoy!