• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and slice bell peppers into strips. Halve, peel, and cut onion into 1/2-inch-thick wedges. Halve baguettes lengthwise.

• Toss bell peppers and onion on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (all for 4 servings), half the garlic powder (you’ll use more in the next step), and a big pinch of salt and pepper. (For 4, divide veggies between 2 sheets.) • Place sausage* on same sheet. • Roast on middle rack until veggies are browned and tender and sausage is cooked through, 18-20 minutes. (For 4, roast on middle and top racks.)

• Meanwhile, place 3 TBSP butter (6 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in half the remaining garlic powder and season with salt and pepper. • Spread garlic butter onto cut sides of baguettes. Place cut sides up on a second baking sheet; evenly sprinkle with Italian cheese. • When veggies and sausage have a few minutes left, place sheet with garlic bread on top rack. Toast until cheese has melted, 3-4 minutes. (For 4, transfer sheet on top rack to bottom rack; toast bread on top rack. If needed, toast after sausage and veggies are done!) • While garlic bread toasts, in a separate small bowl, combine sour cream, mayonnaise, and a pinch of remaining garlic powder to taste. Season with salt and pepper.

• Transfer sausage to a cutting board; slice on a diagonal into 1/2-inch-thick pieces. • Divide cheesy garlic bread between plates and top with sausage and roasted veggies. Serve with sauce.