Easy Mediterranean Sausage and Vegetable Bake

Easy Mediterranean Sausage and Vegetable Bake recipe
My Easy Mediterranean Sausage and Vegetable Bake is a one pan dinner that the whole family will love. It doesn’t take very long to make, and it’s full of healthy ingredients.

Varying the type of sausages you use can make this a very versatile recipe. I like to use the handmade Caramelised Onion Sausages from my local butchers, Green’s of Pangbourne (not sponsored, just sayin’).

Looking for more sausage recipes? 

Although sausages in general are not something normally looked on as healthy, handmade or artisanal varieties are usually very wholesome.  Always choose sausages that contain fresh, ethically raised meat, without a lot of added breadcrumbs, fat or preservatives.

Easy Mediterranean Sausage and Vegetable Bake recipe

Vegetarian sausages also work well, making this a meal that everyone will love.

I’ve gradually been introducing lentils into our diet. Lentils are not something I’ve ever eaten a lot of before, but I know they are real nutritional powerhouses. Full of vitamins, fiber, minerals and protein, they are low in calories and have hardly any fat.

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Easy Mediterranean Sausage and Vegetable Bake is a gentle introduction to cooking with lentils, in that you use pre-cooked puy lentils. I love those packages of pre-prepared lentils you can buy in the grocery store. Tinned (canned) lentils will work too. Simply drain them, rinse well, and add to the recipe. Of course, there is nothing to stop you cooking lentils from scratch and then adding them to the recipe if you prefer.

Easy Mediterranean Sausage and Vegetable Bake recipe

A deliciously easy dish for quick family suppers or mid-week entertaining, my Easy Mediterranean Sausage and Vegetable Bake is sure to become a real family favourite.

Easy Mediterranean Sausage and Vegetable Bake

Ingredients

8 of your favourite sausages, meat or vegetarian
2 generous tablespoons olive oil
1 aubergine (eggplant), cut in 2 centimetre cubes
1 cup of mushrooms, cut in quarters
1 red onion, peeled and coarsely chopped
2 medium courgettes (zucchini) sliced in half moons
2 red peppers, de-seeded, sliced and cut in squares
generous grinding of black pepper
1 teaspoon dried basil
½ teaspoon dried oregano
1 generous teaspoon of paprika
generous pinch of salt (to taste)
250 grams (8 ounces) cooked puy lentils
(either a 250 gram/8 ounce pouch or 1 cup of drained and rinsed lentils from a can)
2 tablespoons red wine or sherry vinegar
dried flat leaf parsley for garnish (or chopped fresh if you have it)

Instructions

Preheat the oven to 375°F (190°C or 180°C for fan ovens).
Prepare the vegetables. Set aside.
Brush a large baking sheet (sheet pan) with a skim of olive oil and put the sausages in the oven to brown up a bit.
Cook for ten minutes, turning the sausages once or twice.
When the sausages have browned up a little, add all the vegetables to the pan.
Sprinkle with the pepper, basil, oregano and paprika.
Drizzle the remaining olive oil over the top, and toss everything together.
Return the pan to the oven.
Bake for 25 minutes, stirring the sausages and vegetables around once, until the vegetables have softened and are beginning to take on some colour.
Remove the sheet pan from the oven and sprinkle the lentils over top.
Drizzle with the whole lot with vinegar and toss to coat.
Return the pan to the oven for 5 minutes. The sausages should have reached an internal temperature of at least 165°F (74°C).
Serve in warmed bowls. Each person should have 2 sausages and a quarter of the vegetable mixture.
Garnish with flat leaf parsley.

Printable Recipe

5.0 from 7 reviews
Easy Mediterranean Sausage and Vegetable Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4
Ingredients
  • 8 of your favourite sausages, meat or vegetarian
  • 2 generous tablespoons olive oil
  • 1 aubergine (eggplant), cut in 2 centimetre cubes
  • 1 cup of mushrooms, cut in quarters
  • 1 red onion, peeled and coarsely chopped
  • 2 medium courgettes (zucchini) sliced in half moons
  • 2 red peppers, de-seeded, sliced and cut in squares
  • generous grinding of black pepper
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 generous teaspoon of paprika
  • generous pinch of salt (to taste)
  • 250 grams (8 ounces) cooked puy lentils
  • (either a 250 gram/8 ounce pouch or 1 cup of drained and rinsed lentils from a can)
  • 2 tablespoons red wine or sherry vinegar
  • dried flat leaf parsley for garnish (or chopped fresh if you have it)
Instructions
  1. Preheat the oven to 375°F (190°C or 180°C for fan ovens).
  2. Prepare the vegetables. Set aside.
  3. Brush a large baking sheet (sheet pan) with a skim of olive oil and put the sausages in the oven to brown up a bit.
  4. Cook for ten minutes, turning the sausages once or twice.
  5. When the sausages have browned up a little, add all the vegetables to the pan.
  6. Sprinkle with the pepper, basil, oregano and paprika.
  7. Drizzle the remaining olive oil over the top, and toss everything together.
  8. Return the pan to the oven.
  9. Bake for 25 minutes, stirring the sausages and vegetables around once, until the vegetables have softened and are beginning to take on some colour.
  10. Remove the sheet pan from the oven and sprinkle the lentils over top.
  11. Drizzle the whole lot with the vinegar and toss to coat.
  12. Return the pan to the oven for 5 minutes. The sausages should have reached an internal temperature of at least 165°F (74°C).
  13. Serve in warmed bowls. Each person should have 2 sausages and a quarter of the vegetable mixture.
  14. Garnish with flat leaf parsley.

More Sausage Recipes

Warm Wild Rice Salad with Sausages and Apples

Sausage and Leek Quiche

Spicy Sausage Pasta

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Article by April Harris

April has written 1282 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. I don’t often reach for lentils but I do enjoy them in recipes. This looks like a lovely comfort food dish!

  2. I love sausage bake at this time of the year – it’s total comfort food.

  3. My mouth is watering just by the pictures. Will be giving this a try soon!

  4. This is a great idea. I forget that artisanal sausage is a great healthy option 🙂

  5. Sausage bake is the perfect comfort food for the autumn and winter months. This looks very tasty

  6. Sausage is such a yummy comforting food, especially once fall has set in! This looks delicious!

  7. This looks really delicious and something I know my husband I would definitely enjoy eating!

  8. While we don’t eat pork, but we love chicken, turkey or vegetarian sausages. And we adore lentils so I can’t wait to try your recipe…pure comfort food and so easy to make! Will be sharing my friend!

  9. This looks so tasty April. I bet it was great 🙂 Thanks for sharing at Creative Mondays. Hope you can join us tomorrow.

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