Ingredients
-
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
Method
-
1Preheat oven to 220°C/200°C fan-forced. Grease a 6cm-deep, 20cm x 28cm (base) baking dish.
-
2Place 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.
-
3Arrange 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
Discussion about this post