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Easy Mediterranean Sausage and Vegetable Bake recipe
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5 from 7 votes

Easy Mediterranean Sausage and Vegetable Bake

My Easy Mediterranean Sausage and Vegetable Bake is an easy, sheet pan dinner the whole family will love. There's a vegetarian option too!
Course Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author adapted from Good Food Magazine


  • 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


  • 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.
Tried this recipe?Mention @apriljharris or tag #apriljharris!