Sausage, Roasted Veggie & Chickpea Tray Bake
Sausage, Roasted Veggie & Chickpea Tray Bake
Ingredients
- 8 good-quality sausages, pork or chicken
- 2 roasted red peppers, from a jar, roughly sliced
- 2 carrots, sliced into batons
- 1 courgette, sliced into half-moons
- 200 g cherry tomatoes, or 2 large tomatoes, chopped
- 1 tin chickpeas, drained and rinsed
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt, as needed
- black pepper, as needed
- 100 g feta cheese, crumbled
- 1/2 teaspoon chili flakes, or Salty Flavours chilli salt
- fresh basil, torn
- olive oil, extra, for drizzling
- yogurt, optional, for serving
Instructions
- 1
Preheat the oven to 220°C (fan 200°C).
⏱️ 5 min•🌡️ 220
- 2
Add the sausages, carrots, courgette, tomatoes, chickpeas, roasted red peppers, and lemon wedges to a large roasting tray.
⏱️ 5 min
- 3
Drizzle with 2 tablespoons of olive oil, sprinkle over 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, salt, and black pepper. Toss everything together to coat all ingredients.
⏱️ 5 min
- 4
Roast in the preheated oven for 20-25 minutes until the sausages start to brown.
⏱️ 25 min•🌡️ 220
- 5
Remove the tray from the oven. Toss everything around in the tray to ensure even cooking.
⏱️ 2 min
- 6
Crumble the 100 grams of feta cheese over the top of the ingredients in the tray. Return to the oven for another 10 minutes until golden and bubbling.
⏱️ 10 min•🌡️ 220
- 7
Once cooked, remove the tray from the oven. Drizzle with a little extra olive oil, scatter over 1/2 teaspoon of chili flakes (or chilli salt), and tear over fresh basil.
⏱️ 3 min
- 8
Spoon everything onto plates, making sure to get plenty of the roasted chickpeas and lemony juices. Optionally, add a dollop of yogurt to the plated dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage, Roasted Veggie & Chickpea Tray Bake
- 8 good-quality sausages, pork or chicken
- 2 roasted red peppers, from a jar, roughly sliced
- 2 carrots, sliced into batons
- 1 courgette, sliced into half-moons
- 200 g cherry tomatoes, or 2 large tomatoes, chopped
- 1 tin chickpeas, drained and rinsed
- 1 lemon, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- salt, as needed
- black pepper, as needed
- 100 g feta cheese, crumbled
- 1/2 teaspoon chili flakes, or Salty Flavours chilli salt
- fresh basil, torn
- olive oil, extra, for drizzling
- yogurt, optional, for serving
Instructions
- 1
Preheat the oven to 220°C (fan 200°C).
⏱️ 5 min•🌡️ 220 - 2
Add the sausages, carrots, courgette, tomatoes, chickpeas, roasted red peppers, and lemon wedges to a large roasting tray.
⏱️ 5 min - 3
Drizzle with 2 tablespoons of olive oil, sprinkle over 1 teaspoon of dried oregano, 1/2 teaspoon of smoked paprika, salt, and black pepper. Toss everything together to coat all ingredients.
⏱️ 5 min - 4
Roast in the preheated oven for 20-25 minutes until the sausages start to brown.
⏱️ 25 min•🌡️ 220 - 5
Remove the tray from the oven. Toss everything around in the tray to ensure even cooking.
⏱️ 2 min - 6
Crumble the 100 grams of feta cheese over the top of the ingredients in the tray. Return to the oven for another 10 minutes until golden and bubbling.
⏱️ 10 min•🌡️ 220 - 7
Once cooked, remove the tray from the oven. Drizzle with a little extra olive oil, scatter over 1/2 teaspoon of chili flakes (or chilli salt), and tear over fresh basil.
⏱️ 3 min - 8
Spoon everything onto plates, making sure to get plenty of the roasted chickpeas and lemony juices. Optionally, add a dollop of yogurt to the plated dish.
⏱️ 5 min