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
- 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)
- 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)
- Serve – Crumble the feta over the bake and sprinkle over the fresh herbs
Serving Suggestion: I love this with some fresh pasta, mini garlic roasties or sauteed potatoes.