This flavour-packed roasted vegetable & sausage tray bake is a great week-night family dinner. Just add rice or spuds and you’re all set!
Do you ever buy things with a clear idea of what you’re going to cook, only to completely change your mind when you get home?
I do it all the time.
It’s exactly what happened with these vegetarian sausages. I bought them with the intention of making a simple sausage-mash-and-gravy dinner. But then, I got home, and saw what else was already in the fridge, and all my plans changed.
Brilliant tray bakes
I haven’t done a tray bake for ages, but it’s a brilliant way to make dinner. Easy and quick, and with a minimal amount of washing up, since everything cooks on one tray! I started this off on the stove, so as to ensure the sausages were browned and the onions were softened. Then 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 my daughter 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 sit down and eat. Thank goodness!
Sausage tray bake – with side dishes or without
We had this vegetarian sausage tray bake with rice, but mostly because DH is a diabetic and prefers to have some carbohydrates with his meal. If it had just been me and Kipper, I probably would have just stuck to the veggie sausages and roasted veg.
This dish would also go well with potatoes or even some pasta, tossed with a little olive oil. The roasted vegetables are packed with flavour, and the sausages become 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.
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📖 Recipe
Sausage and roasted vegetable tray bake
Ingredients
- 2 medium onions
- 8 vegetarian sausages
- 4-5 tablespoon olive oil
- 1 red pepper
- 1 yellow pepper
- 2 medium-large courgettes (zucchini)
- 100 g small mushrooms
Instructions
- Preheat the oven to 180°C (350°F).
- 2 medium onionsPeel and slice the onions.
- 4-5 tablespoon olive oil, 8 vegetarian sausagesPut the oil into a large baking tin and place on a medium-low heat on the stove. Add the onions and sausages and cook gently, stirring occasionally.
- 1 red pepper, 1 yellow pepper, 2 medium-large courgettes, 100 g (3 ½ oz) small mushroomsContinue 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 180°C (350°F) for around 30 minutes, until the vegetables are cooked and the sausages are browned.
- Serve at once!
Nutrition
More delicious one-dish recipes
Other delicious tray bakes and one-dish dinners include savoury Mediterranean vegetable and halloumi tray bake, easy and impressive tomato, green bean and lemon sole tray bake, and quick and tasty mushroom and spinach one pot pasta.
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.
Janet Byrne
Can I just do the sausages and onions first in the oven? Then add veg? In other words just do all in oven?
Janet
Helen
HI Janet. Yes, there’s no reason why that wouldn’t work. I just prefer to start it on the stove so I can get some nice browning on the onions and sausages. Enjoy! Helen x.
Ruth Steckel
I’d cut up the sausages, both for better visual appeal and for ease of eating. Cutting them in half or even quarters adds little time.
Helen
Hi Ruth. My family prefers them whole but there’s nothing stopping you cutting them up either! However you might need to reduce the cooking time a little as smaller pieces will require less time to cook through. Thanks and all the best, Helen x.
Eat Your Veg
Yummy! Love a savoury traybake, and with sausages it makes a lovely change from good ol’ bangers and mash. Thanks so much for entering your post to #FamilyFoodies #Healthy Kids event.
FFF
Whenever I make one I wonder why I don’t do it more often! Thanks for hosting Family Foodies 🙂
Lucy - BakingQueen74 (@Bakingqueen74)
Yum, it looks delicious and perfect for a cold night
FFF
Thanks Lucy! You’re right on both counts 🙂
HedgeComber
YUM! Looks like the perfect dinner to me (although can I substitute some of my home grown & made bangers please?!) 🙂
Janie x
FFF
Wow, homegrown bangers! Sounds fab 🙂
decabbit
This looks like the absolutely perfect comfort food for right now – Brilliant – THANKS!
FFF
Thanks! It was great on a cold winter’s night!
Jen @ Blue Kitchen Bakes
Love sausages and veg roasted together, quick and satisfying 🙂
FFF
Yes, it’s perfect for this time of year.
Fishfingers for tea
I adore a tray bake! Minimal effort but still a tasty dinner. Sausages and whatever veg we have in the fridge is a firm favourite here.
FFF
Yes! I don’t know why I don’t do them more often 🙂
Chantelle Hazelden (@MamaMummyMum)
This looks like a good bit of comfort food!! xx
FFF
It was! Warm, tasty and very comforting 🙂
Otilia
yum yum yum! All i can say….damn! why am i on a diet?
FFF
Diet?! This is all pretty healthy stuff – the veggie sausages are quite low in fat and most of the dish is vegetables. I say, get stuck in!