Summer veg and sausage casserole recipe

Give your midweek traybake a summer makeover with a light, seasonal veg mixture and juicy pork sausages. So easy to make, the juices from the vegetables mix with the stock making a sweet sauce. Perfect for mopping up with a crusty bloomer, the family will be wanting this one again! See method

Serves 4
5 mins to prepare and 35 mins to cook
568 calories / serving

Ingredients
8 pork sausages
2 peppers, cut into bite-sized pieces
1 red onion, cut into thin wedges
1½ tbsp olive oil
1 tsp dried oregano
2 garlic cloves, crushed
½ lemon, zested and juiced
2 courgettes, halved lengthways, then sliced
250g salad tomatoes, cut into wedges
½ reduced-salt vegetable stock cube, made up to 150ml
100g baby spinach
¾ crusty bloomer, to serve

Method
Preheat the oven to gas 7, 220°C, fan 200°C. Put the sausages, peppers and onion in a large roasting tin, about 35 x 30cm. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the sausages and veg. Toss to coat everything well; roast for 20 mins.
Stir in the courgette, tomatoes and stock and roast for a further 15-20 mins until the sausages are cooked through and the veg is tender.
Fold in the spinach and squeeze over the lemon juice, then mix for 30 secs for the spinach to gently wilt in the residual heat. Serve with crusty bread.