with love from Italy

Diabetic Living - - MID-WEEK MEALS -

ROAST CHICKEN SAUSAGES AND CAPSICUM Roast lean chicken sausage, capsicum and toma­toes for low-carb Ital­ian fare.

PREP TIME: 10 MINS COOK TIME: 35 MINS SERVES 4 (AS A MAIN)

4 medium red, yel­low, orange, and/or green cap­sicums, cut into 2.5cm pieces

1 large red onion, cut into

thin wedges

250g pun­net cherry toma­toes 1 Tbsp olive oil

1 Tbsp bal­samic vine­gar

350g lean chicken sausages or

gluten-free sausages

1 Tbsp chopped oregano

8 x 1cm-thick slices sour­dough bread or gluten-free bread, toasted, to serve

1 Pre­heat oven to 200°C (fan­forced). Spray a large bak­ing tray with cook­ing spray or line with bak­ing pa­per.

2 Add the capsicum, onion and toma­toes to the tray. Driz­zle with oil and vine­gar. Toss to com­bine. Roast for 20 min­utes.

3 Push veg­eta­bles to one side of tray, leav­ing one-quar­ter of tray free. Spray sausages with cook­ing spray and add to pan. Roast for 10-15 min­utes, or un­til veg­eta­bles are ten­der and sausage is cooked. Di­ag­o­nally slice the sausages.

4 Sprin­kle the sausages with oregano. Serve with bread slices.

COOK'S TIP

Try re­plac­ing chicken sausages with lean beef sausages; oregano with basil or flat-leaf pars­ley.

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