Allotment Veg, Sausage & Feta Tray Bake

Allotment veg, sausage and feta tray bake

It’s that time of the year (July) where allotment keepers really start to reap the rewards of all the hard graft – sometimes, and dare I moan, too many rewards! If like me you have a habit of planting far too many squash and courgette plants you’ll soon learn to incorporate them into every meal… waste not, what not!

Ok, lets be a bit fairer on the old cucurtbits – they are bountiful, often beautiful, varied and sometimes really quite interesting. But most of all, they are good for you – proper seasonal wholesome food.

My favourite way to eat them is roasted, without a doubt the best way to get great flavour from them – and this recipe really makes use of their texture and ability to bulk out a meal.

Ingredients (Serves 3-4)

Pork Sausages – 6 good quality pork sausages (you’re looking for anything above 75% meat) Gluten free if required though most good sausages are these days!
Red onion – 1 large chopped chunky
Garlic – 1 clove
Chopped tomatoes – 1 tin
Courgette – 1-2 chopped in half moon slices (Green, yellow or both!)
Squash – 1 large or a few little ones. I like Patty Pan because you can chuck it in skin, seeds and all
Baby carrots – cleaned, topped, tailed and left whole
Red pepper –  half chopped chunky
Yellow Pepper – half chopped chunky
Cherry Tomatoes – handful
Balsamic Vinegar  – Tablespoon
Chilli flakes – 1/4 teaspoon
Dried mixed Italian herbs – 1/2 teaspoon
Olive Oil – Drizzle
Salt and pepper – to taste
Feta Cheese – 100g ish – about half a pack
Fresh herbs for garnish– small handful roughly chopped

  1. Roast – Place the sausages and vegetables into a large shallow roasting tray, drizzle with a little olive oil and the balsamic, season and place into a pre-heated oven on gas mark 6/200 degrees for approximately 15-20 mins, tossing occasionally (you are looking get get some colour of the sausages and veggies)
  2. Flavour – Add the chopped tomatoes, chilli flakes, garlic and herbs, give it a good stir and pop it back in the oven for a further 20-30 mins on a lower heat (about gas mark 4/170 degrees)
  3. Serve – Crumble the feta over the bake and sprinkle over the fresh herbs
  4. Enjoy

Serving Suggestion: I love this with some fresh pasta, mini garlic roasties or sauteed potatoes. 

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