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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.
Mediterranean Sausage and Vegetable Bake is the kind of meal I love to serve for midweek suppers or a relaxed weekend meal. 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. Always choose sausages that contain fresh, ethically raised meat, without a lot of added breadcrumbs, fat or preservatives. Handmade or artisanal varieties can be better for you.
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 saying!). Italian Sausages work really well in this Mediterranean Sausage and Vegetable Bake too.
Looking for more sausage recipes?
Is There A Vegetarian Option for Mediterranean Sausage and Vegetable Bake?
Vegetarian sausages also work well, making this a meal that everyone will love.
Cooking with Lentils
Lentils are real nutritional powerhouses. Full of vitamins, fibre, 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 the recipe calls for ready cooked lentils. These are the pre-cooked puy lentils that I use. Tinned (canned) lentils will work too. Simply drain them, rinse well, and add to the recipe. Of course, you can cook the lentils from scratch too! (affiliate link)
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
Ingredients
- 8 of your favourite sausages You can use any kind of sausages including vegetarian or vegan sausages
- 2 generous tablespoons olive oil
- 1 aubergine, cut in 2 centimetre cubes Aubergine is also known as Eggplant
- 1 cup mushrooms, cut in quarters
- 1 red onion, peeled and coarsely chopped
- 2 medium courgettes, sliced in half moons Courgette are also known as Zucchini
- 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 optional, leave out if you are on a low salt diet
- 8 ounces cooked puy lentils
- 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 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.
did you make this recipe?
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More Sausage Recipes
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I don’t often reach for lentils but I do enjoy them in recipes. This looks like a lovely comfort food dish!
Thank you so much, Pauline!
I love sausage bake at this time of the year – it’s total comfort food.
I really do too, Danielle – the flavours are perfect for a comforting meal.
My mouth is watering just by the pictures. Will be giving this a try soon!
Thank you, Jacque. I hope you enjoy it as much as we do!
This is a great idea. I forget that artisanal sausage is a great healthy option 🙂
Thank you, Sandi. It really can be 🙂
Sausage bake is the perfect comfort food for the autumn and winter months. This looks very tasty
Thank you, Bintu!
Sausage is such a yummy comforting food, especially once fall has set in! This looks delicious!
Thank you, Patty 🙂 It really is!
This looks really delicious and something I know my husband I would definitely enjoy eating!
Thank you, Carrie 🙂 It’s a real favourite around here!
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!
This looks so tasty April. I bet it was great 🙂 Thanks for sharing at Creative Mondays. Hope you can join us tomorrow.
I’m glad you like it, Claire! Hope to see you tomorrow 🙂
Perfect dinner recipe for me. I do love lentils. Thanks for sharing April!
I am enjoying lentils more and more every time I have them. When I first developed this recipe I rarely ate them, but now I love them!