Easy Mediterranean Sausage And Vegetable Bake Recipes

EASY MEDITERRANEAN SAUSAGE AND VEGETABLE BAKE

Easy Mediterranean Sausage and Vegetable Bake image

My Easy Mediterranean Sausage and Vegetable Bake is an easy, sheet pan dinner the whole family will love. There's a vegetarian option too!

Provided by adapted from Good Food Magazine

Time 1h

Number Of Ingredients 15

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)

Steps:

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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