Easy Mediterranean Sausage and Vegetable Bake
Servings 4
My Easy Mediterranean Sausage and Vegetable Bake is an easy, sheet pan dinner the whole family will love. There's a vegetarian option too!
Ingredients
- 8 of your favourite sausages You can use any kind of meat or vegetarian 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 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 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.
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