Roasted Corn and Pepper Sheet-Pan Dinner

• 2–4 ears corn, cut into rounds or kernels removed
• 1 Anaheim pepper, sliced
• 1 bell pepper, sliced
• 1 yellow pepper, sliced
• ½ yellow onion, sliced
• 2 tomatoes, quartered
• 2 tablespoons oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt & pepper
• Optional: sliced chicken sausage

1. Heat the oven to 425°F.
2. Toss the corn, peppers, onion and tomatoes with the oil, garlic powder, chili powder, salt and pepper.
3. Spread everything in a single layer on a sheet pan.
4. Roast 25–30 minutes, stirring halfway through, until the edges char a little.

Make it dinner: Add sliced chicken sausage along with the vegetables and roast until it is heated through to 165°F.