Preheat the oven to 425°F and line a large sheet pan with parchment paper. Toss the halved potatoes with 1 tablespoon of olive oil and half the salt and pepper. Arrange on the sheet pan and roast for 15 minutes.

Meanwhile, in a large bowl, combine the bell peppers, zucchini, red onion, and cherry tomatoes with the remaining olive oil, garlic, rosemary, oregano, remaining salt and pepper, and red pepper flakes.

After the potatoes have roasted for 15 minutes, add the vegetable mixture to the pan along with the sausages. Continue roasting for 20 minutes, until the sausages are cooked through and the vegetables are tender and caramelized.

Remove from the oven and drizzle with balsamic vinegar. Garnish with fresh basil before serving. This rustic meal captures the hearty, satisfying flavors of Mediterranean countryside cooking.