Roasted sausage ratatouille Mediterranean veg and halloumi tray bake

COOK’S TIP Mix any leftovers with couscous, cubes of feta and basil for a delicious lunch the next day

Combine Med flavours with traditional juicy British sausages. Serves 6 ✢ Ready in 45 mins 12 butcher’s-style sausages

2 small red onions, cut into wedges 2 garlic cloves, crushed

200g courgettes, chopped 1 aubergine, chopped

2 yellow peppers, deseeded and chopped

Few sprigs rosemary

2tbsp olive oil

200g cherry tomatoes

1 Heat the oven to 200C/Gas 6. Put the sausages into one very large or two smaller roasting tins, cook for 5 mins.

2 Add the onions, garlic, courgettes, aubergine and peppers to the tins. Sprinkle over the rosemary and drizzle with oil. Roast for 25 mins.

3 Turn the sausages and vegetables, add tomatoes and cook for 5 more mins, until the vegetables are tender and sausages are golden.

Per Serving: 262 cals, 19g fat, 6g sat fat, 12g carbs

A vegetarian option that’s a cut above the norm.

Serves 4 Ready in 1 hr ✢

750g new potatoes

4tbsp olive oil

½tsp chilli flakes

1 red onion, roughly chopped 4 garlic cloves, skin left on, bashed 2 red peppers, chopped

400g tin butter beans, drained and rinsed

2 courgettes, halved lengthways, seeds removed and sliced

400g vine-on cherry tomatoes

450g halloumi, sliced

YOU WILL ALSO NEED a large roasting tin

1 Heat the oven to 200C/ Gas 6. Put the potatoes in the roasting tin, drizzle with oil and season. Roast for 20 mins.

2 Remove from the oven and carefully mix through the chilli flakes, onion, garlic, peppers, butter beans and courgettes. Nestle the cherry tomatoes in the mixture with the vine left on (snip them into smaller pieces if you want). Roast for 20 mins.

3 Take the roasting tin out of the oven and place the halloumi slices on top of the veg before placing back in the oven for a final 15 mins.

Per serving: 761 cals, 40g fat, 21g sat fat, 59g carbs