Try this Oven-Roasted Vegetables And Sausages recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 200 C, 400 F, Gas 6. Pour the olive oil into a large roasting tin and place in the oven for 3 mins. Remove the tin from the heat and stir in the sausages, courgettes, peppers and garlic. Season well. 2. Place in the oven and bake for 15 mins. Remove from the heat and add the tomatoes and bake for a further 15 mins, stirring occasionally, until the vegetables are charred and the sausages are tender. 3. Meanwhile whisk together the dressing ingredients until well blended. Remove the roasting tin from the heat and divide the sausages and vegetables between warmed serving plates. Drizzle over the dressing and serve with fresh bread. Cooks Tips Vine tomatoes are readily available from most good supermarkets. However you can use any tomato of your choice. NOTES : This recipe is of a mixture of Walls Pork Sausages, courgettes, yellow, green and orange peppers cut into chunks, vine tomatoes, olive oil and garlic cloves oven - roasted until charred. Then a simple Balsamic dressing is stirred in and served with Foccacia bread spread with garlic oil. Garnished with basil leaves.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 4 servings | ||
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Calories: 41 | ||
Calories from Fat: 38 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1mg | 0 % | |
Potassium 5.8mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 41
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