Preheat oven to 425°F (220°C). Line a large 18x13-inch rimmed baking sheet with aluminum foil or parchment paper and lightly brush with olive oil for effortless cleanup.

Slice the halal smoked beef sausage into uniform 1/2-inch thick medallions. Cut the multi-colored bell peppers into 1/2-inch strips and slice the red onion into wedges.

Place the sliced sausage, bell peppers, and red onions directly onto the prepared baking sheet.

Drizzle with extra virgin olive oil and sprinkle with minced garlic, Italian seasoning, smoked paprika, garlic powder, sea salt, and black pepper.

Toss everything together thoroughly using your hands or tongs until evenly coated in oil and spices, then spread into an even single layer without overlapping.

Roast in the preheated oven for 18 to 20 minutes, tossing once halfway through, until peppers are tender-crisp and sausage coins are browned.

For extra blistered crispy edges, switch the oven to high broil for 2 to 3 minutes. Garnish with chopped fresh parsley and serve hot!