This recipe is taken from Rukmini Iyer’s The Quick Roasting Tin. It is a perfect summer comfort dish packed full of veg and I am yet to serve this to someone who hasn’t loved it! A great midweek supper option, taking only 10 minutes to prep (if that), and only using one baking tray, so there’s hardly any washing up at all!
It is a super adaptable dish – not a fan of courgette, switch it for something else – I have used asparagus, mushrooms and peppers in the past and use up any odd bits of veg left in the fridge.
Serves: 2 adults + 2 children
Prep: 10 minutes
Cook: 30 minutes
250g tender stem broccoli (or normal if you prefer)
500g courgettes cut into 1/2cm slices
300g cherry tomatoes on the vine
1 red onion, finely sliced
1 ½ tablespoons of olive oil
2 cloves of garlic, crushed
2-3 springs of fresh rosemary
1 teaspoon of sea salt flakes (optional)
1 teaspoon of chilli flakes (optional)
8-12 free-range chipolata sausages
1 lemon, juice only to serve
Preheat the oven to 210˚C fan/gas 8. Put the broccoli into a large bowl, pour over a kettleful of boiling water, leave to stand for 1 minute, then drain well. If using ordinary broccoli skip this step.
Tip everything (except for the lemon juice) into a roasting tin large enough to hold it all in a single layer, and mix well. Make sure the sausages are on top to ensure that they brown, then transfer to the oven and bake for 30 minutes.
If your oven heats unevenly, turn the roasting tin after 20 minutes so that the sausages brown evenly.
To serve, squeeze a little lemon juice, salt and pepper to taste over the vegetables.