My Easy Mediterranean Sausage and Vegetable Bake is a one pan dinner that the whole family will love. Freshly roasted vegetables are the perfect foil for the deep, earthy flavour of lentils in a delicious dressing, topped with your favourite sausages. The best bit? The recipe doesn’t take very long to make, and it’s full of wholesome ingredients.
This is the kind of meal I love to serve for midweek suppers with friends or relaxed weekend entertaining. It’s also great for a quick and easy dinner when you get home late and really don’t feel like cooking.
The Right Sausages Make All The Difference
Sausages may not be a food that is normally looked on as a health food. However, handmade or artisanal varieties can be good for you. Always choose sausages that contain fresh, ethically raised meat, without a lot of added breadcrumbs, fat or preservatives.
Varying the type of sausages you use can make this a really versatile recipe. I like to use the handmade Caramelised Onion Sausages from my local butchers, Green’s of Pangbourne (not sponsored, just sayin’).
Vegetarian sausages also work well, making this a meal that everyone will love.
Cooking with Lentils
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.
Easy Mediterranean Sausage and Vegetable Bake is a gentle introduction to cooking with lentils, in that you use pre-cooked puy lentils. Tinned (canned) lentils will work too. Simply drain them, rinse well, and add to the recipe. If you are more well acquainted with lentils than I am, you can of course cook them from scratch to add to the recipe.
A deliciously easy dish for quick family suppers or easy entertaining, my Easy Mediterranean Sausage and Vegetable Bake is sure to become a real family favourite.
Easy Mediterranean Sausage and Vegetable Bake Printable Recipe
Easy Mediterranean Sausage and Vegetable Bake
- 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
- 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 the whole lot with the 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.