Oven-roasted Vegetables with Sausages

Serves 4


  • 2 medium aubergines/eggplants, trimmed
  • 3 medium courgettes/zucchini. trimmed
  • 4 tbsp. olive oil
  • 6 garlic cloves
  • 8 Tuscany-style sausages
  • 4 plum tomatoes
  • 650 g/1 lb./7 oz. canned cannellini beans
  • salt and freshly ground black pepper
  • 1 bunch fresh basil. torn into coarse pieces
  • 4 tbsp. Parmesan cheese. Grated

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Preheat the oven to 200°C/400°F/Gas Mark 6. 15 minutes before cooking. Cut the aubergines/eggplants and courgettes/zucchini into bite-size chunks. Place the olive oil in a large roasting tin/pan and heat in the preheated oven for 3 minutes. or until very hot. Add the aubergines. courgettes and garlic cloves. then stir until coated in the hot oil and cook in the oven for 10 minutes.

Remove the roasting tin from the oven and stir. Lightly prick the sausages. add to the roasting tin and return to the oven. Continue to roast for a further 20 minutes. turning once during cooking. until the vegetables are tender and the sausages are golden brown.

Meanwhile. roughly chop the plum tomatoes and drain the cannellini beans. Remove the sausages from the oven and stir in the tomatoes and cannellini beans. Season to taste with salt and pepper. then return to the oven for 5 minutes. or until heated thoroughly.

Scatter over the basil leaves and sprinkle with plenty of Parmesan cheese and extra freshly ground black pepper. Serve immediately.