Roasted Sausages and Vegies

Serves: 4

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ingredients

Blue Triangle 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 more moist and tender result

Note: Not all images displayed on this page utilise Cape Grim Beef.

We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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The quality and ‘value’ of meat should not be measured by how heavy a feedlot can grow their beef. Rather, we look after our animals from when they are born to when they are sent to Greenham – we try to give them a quality of life all the way through – and that’s why we end up with a really good product.

John Bruce - Cape Grim Beef Farmer, Stanley, TAS