All Recipes

Sausage and veggie tray bake

Prep

0-15 mins

Total

40 MIN

Servings

6 Servings

Ingredients

6 

Pork sausages (vegetarian, optional)

700 g

Bag Wattie's frozen crunchy original wedges

1 

Large red onion, cut into wedges

200 g

Button mushrooms, halved

1 tbsp

Olive oil

8 

Tomatoes, quartered

1 tsp

Gregg's rubbed rosemary

4 tbsp

Basil pesto (optional)

Instructions

Step 1

Preheat the oven to 200°C (fan assisted). Prick the sausages and place in a single layer in a low sided roasting dish. Cook for 10 minutes.

Step 2

Turn the sausages over. Place the Wattie's frozen Chunky Original wedges around the sausages in a single layer with the red onion. Continue cooking for a further 20 minutes. Remove from the oven and turn oven onto a fan forced grill setting.

Step 3

Toss the mushrooms in the olive oil. Scatter over the tomatoes and mushrooms and sprinkle over Gregg's Rubbed Rosemary. Return to the oven and grill for a further 5 -10 minutes to brown the sausages and cook the tomatoes and mushrooms.

Step 4

Serve with a dollop of pesto if wished

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