Summer veg and sausage casserole recipe
Created by The Tesco Recipes team
Give your midweek traybake a summer makeover with a light, seasonal veg mixture and juicy pork sausages. So easy to make, the juices from the vegetables mix with the stock making a sweet sauce. Perfect for mopping up with a crusty bloomer, the family will be wanting this one again!
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 568 calories / serving
Ingredients
- 8 pork sausages
- 2 peppers, cut into bite-sized pieces
- 1 red onion, cut into thin wedges
- 1½ tbsp olive oil
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- ½ lemon, zested and juiced
- 2 courgettes, halved lengthways, then sliced
- 250g salad tomatoes, cut into wedges
- ½ reduced-salt vegetable stock cube, made up to 150ml
- 100g baby spinach
- ¾ crusty bloomer, to serve
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Shop ingredientsEach serving contains
- Energy
- 2390kJ 568.0kcal
- Fat
- 24g
- Saturates
- 7g
- Sugars
- 13g
- Salt
- 2.2g
of the Reference intake
Carbohydrate 64.6gProtein 26.1gFibre 5.7g
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Sign in to shopMethod
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large 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 everything well; roast for 20 mins.
- Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
- Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.
- See more Traybake recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
