- Preheat oven to 425°F.
- Wash and dry bell peppers. Seed and slice into thin strips; transfer to a medium bowl.
2 red bell peppers
1 green bell pepper
- Peel and mince garlic. Peel and thinly slice onion into half rings; transfer both to the bowl with the peppers.
2 cloves garlic
1 medium yellow onion
- Add oil, salt, and Italian seasoning to the bowl with the veggies; toss to combine.
4 tsp extra virgin olive oil
½ tsp salt
½ tsp Italian seasoning
- Add veggie mixture to a large baking sheet pan and place in the oven (it doesn't have to be fully heated); bake until veggies begin to soften, 8-10 minutes.
- Meanwhile, pour tomato sauce into the bowl used for the veggies. Add spices and stir to combine; set aside.
1 (8 oz) can tomato sauce
¼ tsp Italian seasoning
⅛ tsp salt
⅛ tsp crushed red pepper
- Remove baking sheet pan from the oven, and push veggies to one side. Add sausages to the pan and return to the oven; continue to bake until veggies are tender and sausages are warmed through, about 5 minutes (or cook sausages according to package instructions).
4 pre-cooked vegan sausage
⅔ (8 oz) block mozzarella cheese
- When the sausages and veggies are done, remove from the oven; set oven temperature to broil on high.
- Split the rolls in half and place on another large baking sheet pan, cut-side facing up. Place in the oven and broil until lightly toasted, 1-2 minutes. Remove from the oven.
4 whole grain buns or rolls
- Meanwhile, slice sausages in half crosswise.
- Set the tops of the rolls aside, leaving the bottoms on the baking sheet pan. Sprinkle the bottoms with half of the cheese. Divide veggies, sauce, and sausages between the rolls and top with remaining cheese. Place in the oven and broil to melt the cheese, about 1 minute.
- Close sandwiches and divide between plates. Enjoy!