Ingredients:

  • 8 links Thick Pork Sausages
  • 1 large Red Bell Pepper, cut into 1-inch chunks
  • 1 large Yellow Bell Pepper, cut into 1-inch chunks
  • 2 medium Courgette (Zucchini), halved lengthwise and sliced thickly
  • 1 large Red Onion, cut into 8 thick wedges
  • 1 pint Cherry or Grape Tomatoes
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Tbsp Freshly Squeezed Lemon Juice
  • 1 Tbsp Dried Oregano
  • 1 tsp Dried Thyme
  • 2 cloves Finely Minced Garlic
  • 1 tsp Kosher/Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 cup Crumbled Feta Cheese (Optional, for garnish)
  • 2 Tbsp Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat the oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, minced garlic, salt, and pepper until emulsified.
  3. Prep the Sausages: Prick the sausages 2–3 times lightly with a fork or knife tip (this helps them cook evenly and prevents bursting).
  4. Toss the Vegetables: Place all the prepared vegetables (peppers, courgette, red onion, tomatoes) into a large mixing bowl. Pour two-thirds (2/3) of the lemon and herb dressing over the vegetables and toss thoroughly until coated.
  5. Assemble the Pan: Tip the dressed vegetables onto the prepared baking sheet and spread them out into a single, even layer. Place the pricked sausages evenly amongst the vegetables. Drizzle the remaining dressing evenly over the sausages.
  6. The Roast: Place the sheet pan into the preheated oven. Roast for 25–30 minutes. After 15 minutes, use tongs to flip the sausages and gently turn the vegetables to ensure even browning.
  7. Check for Doneness: The sausages are cooked when they are deep golden brown and the internal temperature registers 71°C (160°F) minimum. The vegetables should be tender and slightly charred.
  8. Finish and Serve: Remove the pan from the oven. Sprinkle immediately with crumbled feta cheese (if using) and a generous scattering of fresh parsley. Serve straight from the pan or platter.