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

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.