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
Preheat oven to 200 degrees C (fan-forced). Spray a large baking tray with cooking spray or line with baking paper.
Add the capsicum, onion and tomatoes to the tray. Drizzle with oil and vinegar. Toss to combine. Roast for 20 minutes.
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.
Sprinkle the sausages with oregano. Serve with bread slices.
Try replacing chicken sausages with lean beef sausages; oregano with basil or flat-leaf parsley.