Sausage and Mediterranean Veg Tray Bake

ALL cooked in one tray and containing lots of fibre-rich vegetables.

SERVES 2 (510 calories)

4 good-quality free-range sausages (or gluten-free sausages) 1 red pepper, deseeded and sliced 1 yellow pepper, deseeded and sliced 1 medium red onion, cut into 8 wedges 3 tbsp olive oil 1 tsp dried thyme or oregano 1 medium courgette, cut into batons 100g cherry tomatoes on the vine 1½ tbsp balsamic vinegar 2 heaped tbsp cooked wholegrains (quinoa, bulgar wheat or pearl barley) PREHEAT the oven to 180c/160c fan/gas mark 4. Place the sausages in a large roasting tray with the peppers and onion. Drizzle over the oil and sprinkle on the herbs, some Maldon sea salt and freshly ground black pepper. Place the tray in the centre of the oven for 15 minutes, then stir in the courgette and tomatoes and drizzle over the balsamic vinegar. Return the tray to the oven for a further 10-15 minutes or until the sausages start to brown. When they are cooked, stir in the wholegrains and serve.