When you have leftover roast veg, make this sausage and roasted vegetable tray bake! Swap the sausages for leftover roast meat if you have that handy, too.
- Serves4
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 4 cups (800g) leftover roasted vegetables
- 500g cooked sausages, halved, or leftover roast meat, chopped
- 400g can beans, drained and rinsed, such as cannellini, butter, lentils or chickpeas
- 500g jar pasta sauce
- 1/2 cup (125ml) vegetable, chicken or beef stock
- 1 1/2 cups (105g) packaged, stale or panko breadcrumbs
- 1 cup (100g) grated cheese such as tasty, pizza or mozzarella
- 2 tbs fresh chopped herbs such as basil, parsley or oregano or 1 tsp dried mixed herbs
- 50g butter, melted, or 2 tbs oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180C. Combine vegetables, sausage, beans, pasta sauce and stock in a 6 cup (1.5-litre) capacity ovenproof baking dish.
Step 2
Combine breadcrumbs, cheese, and herbs in a medium bowl. Sprinkle over vegetable mixture. Drizzle with butter or oil.
Step 3
Bake for 25 mins until heated through and golden.
Recipe tip
Serve bake with garlic bread, salad, rice or pasta.
Leftover bake can be frozen for up to three months.
