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Sausage and vegetable bake

  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings


  • 1 large red onion, cut into thin wedges
  • 1 large red capsicum, cut into 1.5cm pieces
  • 1 large zucchini, halved, cut into 1cm-thick slices
  • 1 medium eggplant, cut into 2cm cubes
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 500g extra-lean beef chipolata sausages
  • Gravy, to serve


  • 1
    Preheat oven to 220°C/200°C fan-forced. Grease a 6cm-deep, 20cm x 28cm (base) baking dish.
  • 2
    Place onion, capsicum, zucchini, eggplant, thyme, garlic and oil in a bowl. Toss to coat. Season with salt and pepper. Place in prepared baking dish. Bake for 15 minutes or until vegetables start to soften.
  • 3
    Arrange sausages on top of vegetables. Bake for 25 to 30 minutes, turning sausages halfway through cooking, or until vegetables are tender and sausages cooked through. Serve with gravy.

Source: taste.com.au


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