with love from Italy
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
250g punnet cherry tomatoes 1 Tbsp olive oil
1 Tbsp balsamic vinegar
350g lean chicken sausages or
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.
Try replacing chicken sausages with lean beef sausages; oregano with basil or flat-leaf parsley.