Summer vegetables and sausage traybake casserole

Why not give your midweek traybake a summer makeover with a light, seasonal mix of vegetables and juicy pork sausages*. So easy to make, the juices from the vegetables mix with the stock making a sweet sauce. Perfect for mopping up with a crusty bloomer, or a low carb bread.

Ingredients

Serves Four
8 pork sausages(*if preferred swap pork sausages for meat free variety)
2 peppers, cut into bite-sized pieces
1 red onion, cut into thin wedges
1½ tbsp olive oil
1 tsp dried oregano
2 garlic cloves, crushed
½ lemon, zested and juiced
2 courgettes (zucchini), halved lengthways, then sliced
250g salad tomatoes, cut into wedges
½ reduced-salt vegetable stock cube, made up to 150ml
100g baby spinach
¾ crusty bloomer, or low carb bread to serve

Method
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat everything well; roast for 20 mins.
2. Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
3. Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with bread of your choice.

From original recipe here

A variety of recipe ideas, food suggestions and articles are within this blog, but not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan