Sausage, Potato and Escarole Roast

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1 1/2 pounds small red potatoes, halved or quartered if large

4 plum tomatoes, halved

3 to 4 cloves garlic, smashed

3 to 4 small rosemary sprigs

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

1 1/4 pound sweet Italian sausages, pricked with a fork

1 orange bell pepper, seeded and cut into strips

1 yellow bell pepper, seeded and cut into strips

1 head escarole (about 9 ounces), torn into bite-size pieces