Roasted veggies with vegetarian sausages
Whip up vegetarian comfort food for dinner tonight. Using just 5 ingredients, this speedy dish is a great way to beat the midweek rush.
- 500g pkt Coles Roasting Vegetables with Garlic and Rosemary
- 1 small green capsicum, seeded, coarsely chopped
- 2 tbs olive oil
- 250g pkt Coles Australian Cocktail Truss Tomatoes
- 450g Herb & Sons Beef-Free Classic Sausages
Preheat oven to 210°C. Line a large baking tray with baking paper. Chop the vegetables, garlic and rosemary from the roasting kit into 2cm pieces. Place on the lined tray with the capsicum and drizzle with half the oil. Season. Roast for 15 mins. Add the tomatoes and roast for a further 10 mins or until vegetables are tender.
Meanwhile, heat the remaining oil in a large non-stick frying pan over medium heat. Cook the sausages, turning, for 10 mins or until golden brown and heated through.
Arrange sausages over the vegetable mixture to serve.