A really easy , flavourful comfort food dish requiring very little effort.
When served bubbling and aromatic from the oven with crusty bread or durum wheat pasta , there will be smiling faces all round.
Prepare 10 mins
- Half and thickly slice courgette.
- Thickly Slice Red Onion
- Cut the parsnip up in 3cm chunks
- Peel & Halve garlic cloves
- Chop rosemary
Cook 45 mins
Preheat oven to 200C or gas mark 6. Place the peppers, parsnip,courgette , red onion and garlic in a large roasting tin. Drizzle over some olive oil with the rosemary and mix and toss together.
Roast for 20 minutes.2
Stir in the cherry tomatoes then place the sausages on top.
Return to oven for 15 Minutes3
Stir together the sun dried tomato paste and stock. Pour in the mixture into the roasting tin. Increase the oven temperature to 220C or gas mark 7.
Return the roasting tin for a further 10 minutes until the vegetables are nice and tender and sausages are nicely brown and cooked through.
This is a great dish to experiment with different combinations of ingredients. For instance you could include an aubergine or even substitute the parsnip for an aubergine.
On some occasions I have used Sweet potatoes instead of courgettes and the results is absolutely delightful.
If like me you often like your dishes a little spicy you can either include some chopped chillies or even add in some spicy chorizo sausages.