SUPER-SIMPLE ONE-PAN ITALIAN SAUSAGE BAKE

ITALIAN SAUSAGE AND VEGIE TRAY ROAST

PREP TIME: 15 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)

2 red capsicum, cut into chunks 4 zucchini, halved lengthways,

thickly sliced

2 red onions, cut into wedges

Extra virgin olive oil cooking spray 12 Peppercorn Extra Lean Beef

Chipolatas (sausages)

250g punnet cherry tomatoes

Small basil leaves, to serve (optional)

Pesto

1 cup basil leaves, roughly chopped 2 tsp pine nuts

1 clove garlic, peeled

1½ Tbsp fresh lemon juice

1 Tbsp extra virgin olive oil

1 Tbsp finely shredded parmesan

1 Preheat your oven to 200°C (fan-forced). Put capsicum, zucchini and onion in a large, shallow roasting pan. Spray with cooking spray. Roast for 20 minutes.

2 Spray sausages and tomatoes with oil. Add to pan with vegetables and roast for a further 10 minutes or until vegies are tender and golden at edges and sausages are cooked through.

3 Meanwhile, to make pesto, put basil, pine nuts, garlic, lemon juice, oil and 1 Tbsp water in mortar. Use pestle to pound ingredients until well combined. Stir in parmesan.

4 Drizzle sausages and vegies with pesto. Top with basil leaves if you like, and serve.