Why not give your midweek traybake a summer season makeover with a light-weight, seasonal mixture of greens and juicy pork sausages*. Really easy to make, the juices from the greens combine with the inventory making a candy sauce. Good for mopping up with a crusty bloomer, or a low carb bread.
8 pork sausages(*if most popular swap pork sausages for meat free selection)
2 peppers, reduce into bite-sized items
1 crimson onion, reduce into skinny wedges
1½ tbsp olive oil
1 tsp dried oregano
2 garlic cloves, crushed
½ lemon, zested and juiced
2 courgettes (zucchini), halved lengthways, then sliced
250g salad tomatoes, reduce into wedges
½ reduced-salt vegetable inventory dice, made as much as 150ml
100g child spinach
¾ crusty bloomer, or low carb bread to serve
1. Preheat the oven to gasoline 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a big roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat the whole lot effectively; roast for 20 minutes.
2. Stir within the courgette, tomatoes and inventory and roast for an additional 15-20 minutes till the sausages are cooked by way of and the veg is tender.
3. Fold within the spinach and squeeze over the lemon juice, then combine for 30 secs for the spinach to softly wilt within the residual warmth. Serve with bread of your alternative.
From authentic recipe right here
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All the most effective Jan