Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 - 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
Roast at 350 degrees for 35 - 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
Pour the dressing over the mixture in the serving bowl and toss to coat.
Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
To make the salsa: Combine the herbs, capers, garlic, lemon zest and juice in the bowl of a processor. Process until coarsely chopped, scraping the bowl as necessary.
Add the olive oil and process until finely chopped, scraping bowl as necessary. If mixture is too thick add water a little at a time until the consistency is as you like it. Pour the salsa into a container cover and refrigerate until ready to use.
Grill or broil the sausages. Allow to cool enough to slice thinly. Combine the sausage slices and the marinara sauce in a saucepan. Simmer for 5-7 minutes.
While the sausage simmers, saute the the onions and peppers in the olive oil. They should be lightly browned but still crunchy.
Assemble the Tacos: Divide the sausage between the tortillas. Top the sausage with the peppers and onions. Add the tomato slices. Drizzle with the Salsa Verde and sprinkle with the cheese.