Sausage and veggie tray bake

Prep 20

Cooking 30-35

Serves 4

Beat the mid-winter blues with a warming one-dish sausage and veg bake. Just ten minutes prep work for you and your oven does the rest. Best of all? Almost nothing to wash up!

Ingredients

FOR THE BASTE:
15ml Natural BBQ Grill Seasoning
10ml finely minced garlic
45ml olive oil 
15ml honey
10ml tomato sauce
5ml red wine vinegar

FOR THE TRAY BAKE:
400g butternut
400g red and yellow peppers
200g red onions
500g pork or chicken chipolata sausages
10ml olive oil
10 basil leaves, to garnish
15ml chopped parsley, to garnish

Method

Mix all the baste ingredients together. Place vegetables in a large bowl and pour over the baste. Toss the vegetables to ensure everything is evenly coated. Line a large sheet pan with baking paper and spoon the vegetables onto it, spreading them out evenly to cover the entire pan. 

Place vegetables in a pre-heated 220 degree Celsius oven for 15 minutes. (The veggies take longer to roast than the chipolatas so they need a head start.) After 15 minutes remove the tray and stir the veggies. Toss the chipolatas in 10 ml olive oil and spread them out on top of the vegetables. Roast for a further 15-20 minutes. To serve, plate vegetables and sausages up on a large warmed platter, give everything a final light sprinkle of Natural BBQ Grill Seasoning and scatter over the parsley and basil for a fresh herbal punch.

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