Does anyone else buy stuff with a clear idea of what they’re going to cook with it, only to completely change their mind when they get home? I do it all the time.
It is, in fact, what happened with these vegetarian sausages, which were purchased with the intention of making a simple & ordinary sausage-mash-and-gravy dinner. But then, I got home, and saw what else was kicking around in the fridge, and all my plans changed.
I haven’t done a tray bake for ages, but it’s a brilliant way to make dinner with a minimal amount of washing up – everything goes on the one tray! I started this off on the stove, so as to ensure the sausages were browned and the onions were softened to start with, but after that I just shoved the whole lot in the oven and relaxed for half an hour.
Well, I say relaxed, obviously I still had to cook some rice, clear the table, set the table, change over the laundry, prevent Kipper from destroying the kitchen, wash up the chopping board, knife etc, wash up Kipper’s lunch box, organise the fruit bowl, sort out the recycling… and then it was time to eat. Thank goodness!
We had this with rice, but mostly because DH is a diabetic and needs to have some carbohydrates with his meal. If it had just been me and Kipper, I probably would have just stuck to sausages and veg. It would also go well with potatoes and possibly even some pasta with a little olive oil. The vegetables are packed with flavour from roasting, and the sausages are crispy and savoury, so you really don’t need anything fussy alongside.
I did 8 sausages between the 3 of us, but I suggest you adjust the amount depending on the appetites of your diners. We eat tons of veg so this amount would probably serve 3-4 ‘normal’ vegetable eaters 🙂
Served 2 adults and a littl’un. Yum yum yum.
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- 2 medium onions
- 8 vegetarian sausages
- 4-5 tbsp olive oil
- 1 red pepper
- 1 yellow pepper
- 2 medium-large courgettes
- 100g small mushrooms
- Preheat the oven to 180C.
- Peel and slice the onions.
- Put the oil into a large baking tray and place on a medium-low heat on the stove. Add the onions and sausages and cook gently, stirring occasionally.
- Continue to prepare and add the vegetables to the tray as the onions and sausages are cooking - remove the stems, seeds and membranes from the peppers and slice. Cut the courgettes into chunky slices. Halve or quarter the mushrooms.
- Once everything is added to the baking tray, give it a good stir and make sure everything is coated in oil.
- Transfer to the preheated oven and cook at 180C for around 30 minutes, until the vegetables are cooked and the sausages are browned.
- Serve at once!
I’m entering this recipe into a couple of foodie challenges. Firstly, since it’s absolutely packed with yummy vegetables, it has to be a contender for Extra Veg, hosted by Michelle at Utterly Scrummy and co-organised by Helen at Fuss Free Flavours.
Secondly, Family Foodies, organised by Eat Your Veg and Bangers & Mash, which is looking for “healthier child-friendly recipes”, a category into which this definitely fits.