Sausage and vegie tray bake

Author: Jo Bridgford - Chef, Food Stylist

Photographer: Mark O'Meara

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A traybake loaded with veg and high in fibre, this recipe is a real crowd pleaser.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 Woodburn venison sausages, cut into rounds
400g potatoes, cut into 2cm chunks
1 each red and yellow capsicums, seeds removed and thickly sliced
2 cups peeled, cubed pumpkin
4 cloves garlic, peeled and finely sliced
400g can cherry tomatoes
200g penne pasta, cooked
1 teaspoon smoked paprika
1 cup grated reduced-fat cheese
2 cups rocketarugulaX

Instructions

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1 Preheat oven to 200°C. Line 2 large baking dishes.

2 In a large bowl, place sausages, the next 5 ingredients and pasta. Season with paprika and black pepper and stir to combine. Arrange mixture in a single layer in the baking dishes. Sprinkle with cheese.

3 Bake for about 20 minutes until the vegetables are crisp on top and tender on the inside, and the sausage and cheese are browned.

4 Stir through rocket then serve garnished with chopped fresh parsley, if desired.

Variations

Make it gluten free: Use gluten-free pasta and check sausages and paprika are gluten free.

Nutrition Info (per serve)

Calories 560 cal

Kilojoules 2120 kJ

Protein 30 g

Total fat 12 g

Saturated fat 7 g

Carbohydrates 65 g

Sugar 12 g

Dietary fibre 8 g

Sodium 790 mg

Calcium 370 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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