Ingredients
4 medium red, yellow, orange, and/or green capsicums, cut into 2.5cm pieces
1 large red onion, cut into thin wedges
250g punnet cherry tomatoes
1 Tbsp olive oil
1 Tbsp balsamic vinegar
350g lean chicken sausages or gluten-free sausages
1 Tbsp chopped oregano
8 x 1cm-thick slices sourdough bread or gluten-free bread, toasted, to serve
Method
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Preheat oven to 200 degrees C (fan-forced). Spray a large baking tray with cooking spray or line with baking paper.
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Add the capsicum, onion and tomatoes to the tray. Drizzle with oil and vinegar. Toss to combine. Roast for 20 minutes.
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Push vegetables to one side of the tray, leaving one-quarter of tray free. Spray sausages with cooking spray and add to the pan. Roast for 10-15 minutes, or until vegetables are tender and sausage is cooked. Diagonally slice the sausages.
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Sprinkle the sausages with oregano. Serve with bread slices.
COOK'S TIP
Try replacing chicken sausages with lean beef sausages; oregano with basil or flat-leaf parsley.
