Roasted Sausages and Vegies
Serves: 4
Preparation Time: 10 Minutes
Cooking Time: 35 Minutes
Ingredients
2 red capsicums, halved, deseeded
1 large eggplant
3 large zucchini
1 ½ tbs olive oil
12 Beef Sausages
Method
- Preheat oven to 230°C. Line 2 large roasting pans with non-stick baking paper.
- Coarsely chop the capsicum, eggplant, and zucchini. Toss with 1 tablespoon of oil in a bowl. Place in 1 prepared pan. Roast, turning once, for 25 minutes.
- Brush the sausages with remaining oil. Place on remaining prepared pan. Roast with vegetables for a further 8-10 minutes or until the sausages are cooked through.
- Season the vegetables with salt and pepper. Thickly slice sausages diagonally.
Tips
There's no need for your frying pan — just roast the sausages in the oven with the colourful vegies.
Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.