This recipe is perfect for an easy, healthy summer supper after a busy day.
- 1 aubergine
- 2 courgettes
- 1 red pepper
- 1 yellow pepper
- 5 large tomatoes of various colours
- 4 cloves of garlic
- 15 mls olive oil
- 2 teaspoons chopped rosemary
- 2 teaspoons of sugar
- A generous pinch of salt
- Fresh-ground black pepper
- 30 mls Balsamic vinegar
- 8 good quality pork sausages
- A small handful of fresh basil, chopped finely
- Preheat oven to 180 degrees (fan assisted).
- Cut up the aubergine, peppers, tomatoes and courgettes into 2cm cubes and add them to a large roasting tin to make a layer roughly 3 chunks of veg deep. The size of the tray is important: too big and your vegetables will stew, too small and they will burn.
- Finely mince the garlic and sprinkle it on top along with the oil, vinegar, sugar, salt and black pepper.
- Roast for 30 minutes, stirring occasionally when you see the vegetables in the top layer begin to caramelize.
- After 30 minutes clear a space in the middle of the tray (the vegetables should be softening and oozing juice) and lay the sausages along with an extra drizzle of oil if necessary.
- Cook for a further 25 minutes until sausages are golden brown.
- To serve, set the sausages aside and mix the finely-chopped basil through the vegetables and season to taste. Pile the veg into individual bowls and lay your sausages on top. Garnish with any remaining basil and serve with lots of crusty buttered bread.