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Sheet pan veggie sausage and peppers

Servings 4

Ingredients

  • 4 capsicum / bell peppers (about 2 pounds / 900g), stem, seeds and membrane discarded, cut into 1/2-inch strips
  • 1 red or green chili pepper such as Serrano jalapeno, Fresno, cayenne, halved and stem, seeds and membrane discarded (or 1/2 to 1 teaspoon red chili (pepper) flakes)
  • 1 red onion, trimmed and cut into thin wedges
  • 450 g cherry grape or sungold tomatoes
  • 3 garlic cloves, finely chopped
  • 2 thyme sprigs, leaves picked
  • 2 tablespoons balsamic vinegar
  • extra virgin olive oil
  • sea salt and lack pepper
  • 8 vegan sausages

To serve

  • Hot dog rolls
  • Cooked polenta
  • Pasta or rice
US Customary - Metric

Instructions

  • Heat oven to 425˚F / 220˚C.
  • Place the capsicum / bell peppers, chili pepper, onion, tomato, garlic and thyme onto a baking sheet. Drizzle over the balsamic vinegar, 3 tablespoons olive oil, 1 teaspoon sea salt and lots of black pepper. Toss to combine until everything is well coated. Place into the oven and cook for 30 minutes.
  • Meanwhile, place the sausages onto the cutting board and drizzle with olive oil.
  • Carefully remove the baking sheet from the oven and give the peppers a toss. Nestle the sausages in and around the peppers, spreading them out evenly. Return to the oven until the capsicum (peppers) are completely soft and the sausages are golden on top.
  • Remove from the oven and season everything with sea salt and black pepper.
  • Serve with bread rolls, over polenta or tossed through pasta (it makes a really nice pasta salad, eaten cold for lunch the next day).