Preheat your oven to 220°C (200°C fan). Place a large baking tray in the oven while it heats up — this gives the vegetables a sizzling start. You'll hear a satisfying hiss when the food hits the hot surface.

Prepare the vegetables and sausage. Tumble the courgette chunks, bell pepper pieces, red onion wedges, and cherry tomatoes into a large mixing bowl. Add the sliced smoked turkey sausage. Drizzle over the olive oil, then sprinkle with smoked paprika, garlic powder, dried oregano, salt, and pepper. Use your hands to toss everything together until every piece is glistening and coated.

Spread everything onto the hot baking tray. Carefully remove the preheated tray from the oven. Tip the mixture onto it and spread it into a single, even layer. You should hear a sharp sizzle — that's exactly what you want. Ensure there's a little space between pieces; overcrowding will steam them rather than roast them.

Roast for 20 minutes. Place the tray in the oven and roast until the vegetables are tender and beginning to caramelise. The sausage will turn a deeper brown and the edges will look slightly crisp. The tomatoes will soften and may burst, releasing their sweet juices.

Flip halfway through. After 10 minutes, pull the tray out and use a spatula to toss everything. You'll notice the vegetables have started to shrink and the pan juices are bubbling. Return the tray to the oven for the remaining 10 minutes.

Finish under the grill (optional). For extra colour and a bit of char, switch the oven to the grill setting for the final 2-3 minutes. Watch closely; you want golden-brown edges, not burnt bits. The smell at this stage is incredible — smoky, sweet, and savoury.

Rest and serve. Remove the tray from the oven and let it sit for 2-3 minutes. This allows the juices to settle and the vegetables to firm up slightly. Garnish with fresh parsley if you like, then serve straight from the tray or transfer to a platter.