Ina Garten's Zesty Roasted Sausages, Peppers & Onions Recipe - Worth Pinning

Ingredients

• 1 lb (454 g) sweet Italian sausage, cut into links
• 1 lb (454 g) hot Italian sausage, cut into links
• 2 large yellow onions, cut in ½-inch-wide wedges through the core
• 2 large Holland red bell peppers, cored, seeded, and cut in ½-inch strips
• 2 large Holland orange bell peppers, cored, seeded, and cut in ½-inch strips
• 2 large poblano peppers, seeded and cut in ¼-inch strips
• 1 medium fennel bulb, halved, cored, and sliced crosswise ¼ inch thick
• 1 pint (473 ml) red cherry tomatoes
• 2 tbsps (30 ml) minced garlic (6 cloves)
• ½ cup (22 g) julienned fresh basil leaves
• 1 tsp dried oregano, crushed in your hands
• Kosher salt
• Freshly ground black pepper
• Good olive oil
• ⅓ cup (79 ml) dry white wine, such as Pinot Grigio
• Freshly grated Italian Parmesan cheese, for serving