Traybakes are a great dinner solution when you can’t or won’t spend time at the stove top. With this mostly hands-off technique, the ingredients are combined on a single baking sheet, then roasted in the oven.

In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy meals, we cook savory Italian sausages on top of potatoes, onion and bell pepper so the meaty juices flavor the vegetables.

First, we toss together the potatoes, onion and bell pepper with oil, oregano or rosemary, and salt and pepper, then distribute them in an even layer and roast until they begin to soften. The sausages then are pierced and arranged on top of the partly cooked vegetables, and the baking sheet is returned to the oven until the sausages are cooked through and the vegetables are tender and lightly browned.

To finish the dish, a mixture of vinegar and honey is poured over the hot vegetables to release the browned bits on the sheet pan, forming a delicious tangy-sweet and savory glaze.

Slice the sausages diagonally and toss with the vegetables, or serve them whole with the vegetables alongside. Garnish with fresh parsley, if desired.