1. Preheat the oven to 450°F. Quarter the pota¬toes and arrange on a foil- or parchment-lined baking sheet and drizzle with 1 tbsp oil. Roast for 10 minutes, stirring once. Meanwhile, halve the pepper, remove the seeds, and cut into thin strips. Quarter the zucchi¬ni lengthwise and cut into 1-inch pieces. Coarsely chop the garlic and cut each sausage into thirds, slicing at an angle.
2. Remove the potatoes from the oven and add the sliced pepper, zucchini, garlic, sausages, orega-no, and remaining 2 tbsp oil. Mix thoroughly. Season with salt (in moderation) and pepper, and roast for another 10 minutes, stirring once, or until vegetables are cooked and sausage browns.
3. Halve the tomatoes and mix with the roast vegetables and sausages. Divide among 4 plates and serve.
Per serving: 560 calories, 38g fat, 11g saturated fat, 67mg cholesterol, 815mg sodium, 40g carbohydrate, 6g fiber, 7g sugar, 18g protein