Ingredients
- 8 pork sausages
- 2 peppers
- 1 red onion
- 1½ tbsp olive oil
- 1 tsp dried oregano
- 2 garlic cloves
- ½ lemon
- 2 courgettes
- 250g salad tomatoes
- ½ reduced-salt vegetable stock cube, made up to 150ml
- 100g baby spinach
- ¾ crusty bloomer, to serve
Method
- Cut the peppers into bite-sized pieces and onions into thin wedges.
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm.
- Crush the garlic and zest and juice the lemon.
- Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg.
- Toss to coat everything well; roast for 20 mins.
- Halve the courgettes lengthways and slice them. Cut the tomatoes into wedges.
- Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
- Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.