Mediterranean Vegetable Sausage Bake with Seed Crumb

Course: Main Skill level: medium Serves: 2

1 red pepper, cut into 4

1 yellow pepper, cut into 4

1 orange pepper, cut into 4

1 courgette, sliced lengthways and cut into half moons

1 aubergine, sliced into rounds about 1 cm (½ in) thick

1 red onion, sliced into wedges

1 tbs olive oil

Salt and freshly ground black pepper, to taste 10 HECK Chicken Italia Sausages

For the Tomato Sauce:

20 ml (1 fl oz) olive oil

2 cloves garlic, peeled and crushed

550 g (1 pt) passata

1 tsp sugar

1 handful chopped basil

For the Crumb Topping:

Small handful finely chopped parsley

20 g (¾ oz) gluten-free breadcrumbs

15 g (½ oz) Parmesan, grated

20 g (¾ oz) pumpkin seeds

20 g (¾ oz) sunflower seeds

To Serve: crisp, green salad.

1 Pre-heat the oven to 180 deg. C., 350 deg. F., Gas Mark 5.

2 In a large roasting tray, place the peppers, courgette, aubergine and onion wedges. Drizzle over the olive oil, season with salt and pepper and mix well. Roast in the pre-heated oven for 15 to 20 minutes.

3 At the same time, place the sausages on to a shallow baking tray and cook in the oven for 12 to 14 minutes.

4 Meanwhile, make the tomato sauce. Add the olive oil and garlic to a small saucepan and fry on a medium heat for two minutes. Add the passata and simmer for a further 10 to 15 minutes. Season to taste with salt, pepper and sugar, and stir in the chopped basil.

5 To make the crumb topping, mix together all of the ingredients.

6 Once everything is cooked, take a deep baking dish or tin and layer the bake. Start with a layer of tomato sauce then add the sausages. On top of these, place half the roasted veg mix then add another layer of tomato sauce, the remaining veg, remaining tomato sauce and finally top with the seed crumb.

7 Put the whole dish back into the oven for 20 to 25 minutes then enjoy with a crisp, green salad.