• 12 hoagie or sub rolls
• 3 bell peppers (red, yellow and/or orange), seeded and sliced or cut into large chunks 
• 2 red onions, trimmed and cut into quarters 
• 3 tablespoons olive oil 
• 1 teaspoon kosher salt 
• Freshly ground black pepper
• Fresh mozzarella, diced
• Basil, slivered
• 12 Italian sausages (hot and/or sweet) 

Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside.

Set oven temperature to 425 degrees F. Line sheet pan with tin foil. Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes. Assemble the hoagies and top with basil and mozzarella. [Can also skip pre-toasting the rolls and put back in the oven for a few minutes after assembled to melt mozzarella.]