Wash and dry all produce. Preheat the oven to 425 degrees. Core, seed, and thinly slice the bell peppers. Halve, peel, and thinly slice the onion.

Toss the peppers and onions on a baking sheet with a large drizzle of oil and season with salt and pepper. Poke a few holes in the sausages with a fork and place on top of the vegetables. Place in the oven for 15 minutes.

Prep the remaining ingredients: Meanwhile, split the po’ boy rolls (but don’t cut all the way through). Trim and discard the bottom inch from the asparagus, then halve the asparagus lengthwise.

After 15 minutes of roasting, remove the baking sheet from the oven. Set the broiler to high or heat the oven to 500 degrees. Add the asparagus to one side of the baking sheet and toss with a drizzle of oil, the Italian spice blend, and a pinch of salt and pepper. Return the baking sheet to the oven for 4-6 minutes, until the veggies are slightly charred and the sausage is cooked through.

Remove the sausage and veggies from the baking sheet. Place the rolls onto the baking sheet and toast for 2-3 minutes. While the rolls toast, cut the sausages into 1/2-inch slices on a diagonal.

Assemble: Fill each toasted roll with the Italian cheese, peppers, onions, and sausage. Serve with the broiled asparagus and enjoy! TIP: If you have extra sandwich fillings, simply serve them to the side!