Sausages with roasted ratatouille

SERVES 6  PREP 15 MINS

COOK 30 MINS

12 butchers style sausages

2 small red onions, cut into wedges

2 garlic cloves, crushed

200g courgettes, chopped

1 aubergine, chopped

2 yellow peppers, deseeded and chopped

few sprigs rosemary

2tbsp olive oil

200g cherry tomatoes

 

1 Heat oven to 200C, Gas 6.  Put the sausages into one very large or 2 smaller roasting tins, cook for 5 mins.

2 Add the onions, garlic, courgettes, aubergine and peppers to the tins. Sprinkle over rosemary and drizzle with oil. Roast for 25 mins.

3 Turn sausages and vegetables, add tomatoes and cook for 5 more mins, until vegetables are tender and sausages are golden.

Per serving: 262 cals, 19g fat (6g saturated), 12g carbs

 

TURN THE LEFTOVERS INTO….

 



COUS COUS VEG AND FETA SALAD

Measure out 250ml cous cous into a jug, put into a bowl. Measure out 250ml chicken or vegetable stock and pour onto cous cous. Leave for a few mins for the cous cous to absorb all the liquid. Chop up any leftover sausages and add to cous cous with leftover roasted vegetables. Add several feta cheese cubes and  basil leaves. Stir to combine.