Bangers & Veg Tray Bake

Bangers & Veg Tray Bake

This is a really simple one tray bake. Just a simple bit of chopping is all the work that is involved to rustle up complete, tasty dish full of flavour, and full of veg! 

REAL FOOD FOR REAL LIFE  - Chop, Roast and Ta-da dinner is served! 

 

Serves 3 - 4 

1 pack of your favourite plant based sausages (we used Linda McCartneys for this recipe)

1 aubergine

1/2 a butternut squash

2 red onions

8-10 cherry vine tomatoes

1 teaspoon of mixed dried herbs or a couple of sprigs of rosemary or thyme

Sea salt

Freshly ground black pepper

Olive oil

 

Method:

1. Pre-heat the oven to 180c / 350f / gas mark 4 and have a large roasting tray ready.

2. Scatter the sausages onto the tray.

3. Cut the top off the aubergine and discgard. Cut the aubergine in half, then into chunky pieces and pop them on the tray with the sausages.

4. Carefully cut the butternut squash in half. Take one half, scoop out the seeds and peel the skin off with a potato peeler. Cut the butternut into cubes about and 1-2 inches thick. (Pop the other half that you’re not using in the fridge to be used for something else.) Add the chunks of squash to the tray.

5. Peel the red onions, trim the tops and bottoms and cut them in half. Cut each half into 3 wedges and add them to the other veg in the tray, followed by the tomatoes.

6. Drizzle over 1 tablespoon of olive oil, sprinkle over the herbs and season with a good pinch of sea salt and freshly ground black pepper.

7. Massage the oil and seasoning into the veggies and sausages and check the everything is nestled in an even(ish) layer.

8. Place the tray in the oven to roast for 25 - 30 minutes. Half way through the cooking time, carefully take the tray out and give everything a little shuffle before popping the tray back to carry on roasting.

 

Serve hot from the oven ... tuck in and enjoy !