This easy recipe is ideal when you're short on time. Just bang it all in the oven and you have yourself a hearty and healthy springtime meal!
Ingredients
12 about 375g herby chipolata sausages
olive oil
1 red pepper, chopped
2 courgettes, cut into half moons
1 red onion, cut into wedges
2 cloves garlic, bashed
200g cherry tomatoes
4 tbsp fresh pesto
basil leaves, optional
Step by step
Heat the oven to 200C/fan 180C/gas 6. Toss the chipolatas in a little oil and season, then add to a shallow baking tray and cook for 10 minutes.
Toss the pepper, courgette, onion, garlic and tomatoes with another tbsp olive oil and season. Add to the tray and put back in the oven for 35-40 minutes, or until the veg is tender and golden at the edges and the sausages are browned.
Mix the pesto with a little extra olive oil and a splash of water and drizzle over the tray before serving with basil, if you like.
