Roast chicken sausages and capsicum tray bake

Name: Roast chicken sausages and capsicum tray bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 medium red, yellow, orange, and/or green capsicums, cut into 2.5cm pieces; 1 large red onion, cut into thin wedges; 250g punnet cherry tomatoes; 1 Tbsp olive oil; 1 Tbsp balsamic vinegar; 350g lean chicken sausages or gluten-free sausages; 1 Tbsp chopped oregano; 8 x 1cm-thick slices sourdough bread or gluten-free bread, toasted, to serve

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 2.5

Roast chicken sausages and capsicum tray bake

Ingredients

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4 medium red, yellow, orange, and/or green capsicums, cut into 2.5cm pieces1 large red onion, cut into thin wedges250 grams punnet cherry tomatoes1 Tbsp olive oil1 Tbsp balsamic vinegar350 grams lean chicken sausages or gluten-free sausages1 Tbsp chopped oregano8 x 1cm-thick slices sourdough bread or gluten-free bread, toasted, to serve

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Instructions

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Step 1

Preheat oven to 200 degrees C (fan-forced). Spray a large baking tray with cooking spray or line with baking paper.

Step 2

Add the capsicum, onion and tomatoes to the tray. Drizzle with oil and vinegar. Toss to combine. Roast for 20 minutes.

Step 3

Push vegetables to one side of the tray, leaving one-quarter of tray free. Spray sausages with cooking spray and add to the pan. Roast for 10-15 minutes, or until vegetables are tender and sausage is cooked. Diagonally slice the sausages.

Step 4

Sprinkle the sausages with oregano. Serve with bread slices.COOK'S TIPTry replacing chicken sausages with lean beef sausages; oregano with basil or flat-leaf parsley.