Add red pepper, onion, garlic, and oregano to a roasting tray. Season with a pinch of salt and pepper and 2 tbsp EVOO. Toss everything to coat and spread vegetables evenly across the bottom of the tray. Place sausages directly overtop of vegetables. Brush the tops of the sausages with a bit of EVOO. Transfer to oven and roast 30-35 min (flip sausages halfway), or until sausages reach an internal temperature of 160F on an instant read thermometer.