Step 1

Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper.

Step 2

Coarsely chop the capsicum, eggplant, and zucchini. Toss with 1 tablespoon of oil in a bowl. Place in 1 prepared pan. Roast, turning once, for 25 minutes.

Step 3

Brush the sausages with remaining oil. Place on remaining prepared pan. Roast with vegetables for a further 8-10 minutes or until the sausages are cooked through.

Step 4

Season the vegetables with salt and pepper. Thickly slice sausages diagonally.