Pasta Primavera with Grilled Sausage

1. Preheat the oven to 400 F (200 C).
2. Spread the chopped vegetables in an even layer on a rimmed baking sheet so the vegetables cook and caramelize evenly. I normally have to use two baking sheets. Drizzle with the olive oil and sprinkle with salt, pepper and the herbs de Provence or dried oregano. Give the mixture a toss until evenly coated.
3. Roast the vegetables for 20 to 30 minutes (stir at least once during cooking) until the vegetables are tender and lightly browned. Remove from oven and set aside once done.
4. Meanwhile, barbeque the sausages. We cook ours over a medium high flame on our gas barbeque grill. Turn the sausages every 3 to 4 minutes so they brown evenly on the outside. It usually takes us about 12 minutes until they are fully cooked. If you don’t have a barbeque, the sausages can be cooked under a hot broiler using the same process and cooking times.
5. Cook the pasta. Bring a large pot of water to the boil and add a good pinch of salt. Add the pasta and follow the directions on the package to cook al dente. It should still have a little bite and definitely should not be mushy.
6. Meanwhile, slice the sausages on an angle. Transfer the roasted vegetables and the sausages to a large bowl.
7. Use a colander to drain the cooked pasta and drizzle with a little olive oil.
8. Add the hot pasta into the bowl with the sausage and vegetables.
9. Add the peas, basil, parsley and half of the Parmesan cheese.
10. Toss together and serve with extra cheese on the side.