SAUSAGE & VEG BAKE

SAUSAGE & VEG BAKE

Serves 4

INGREDIENTS

  • 3/4 tbsp Littleseed Rapeseed Oil
  • 8 sausages
  • 3 red onions, peeled and quartered
  • 2 large courgettes, cut into chunks
  • 500g butternut squash, cut into chunks
  • 2 garlic cloves, peeled and sliced
  • 16 cherry tomatoes
  • 2 tsp dried basil
  • 1 × 400g tin chopped tomatoes
  • Salt and pepper, to taste
  • Fresh basil, to garnish

METHOD

  1. Heat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. In a large bowl, mix together the onions, courgettes, butternut squash, garlic, cherry tomatoes, dried basil and chopped tomatoes.
  3. Season with salt and pepper, then transfer everything to a large roasting tin and spread the vegetables out evenly.
  4. Lay the sausages among the vegetables and generously drizzle the Littleseed Rapeseed Oil over everything.
  5. Roast for around 1 hour, or until the sausages are cooked through and the vegetables are tender.
  6. Finish with fresh basil and serve.

GOOD TO KNOW

A proper one-tray dinner, simple, filling, and very little washing up.

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