Easy oven-roasted sausage ratatouille

Name: Easy oven-roasted sausage ratatouille
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 pack Waitrose 2 Sweet Peppers, seeded and cut into long pieces; 1 aubergine, cut into 3cm chunks; 1 courgette, thickly sliced; 1 red onion, thickly sliced; 4 garlic cloves, unpeeled; 2 tbsp olive oil; 1 tbsp chopped fresh rosemary; 250 g essential Waitrose Cherry Tomatoes; 340 g pack 10 Heck Chicken Italia Sausages; 1 tbsp Cooks’ Ingredients Sundried Tomato Paste; 150 ml chicken stock; Crusty bread, to serve

This is an easy, meaty take on the classic French dish using chicken sausages and sundried tomato paste to create a hearty supper.

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Healthy

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

1 pack Waitrose 2 Sweet Peppers, seeded and cut into long pieces
1 aubergine, cut into 3cm chunks
1 courgette, thickly sliced
1 red onion, thickly sliced
4 garlic cloves, unpeeled
2 tbsp olive oil
1 tbsp chopped fresh rosemary
250g essential Waitrose Cherry Tomatoes
340g pack 10 Heck Chicken Italia Sausages
1 tbsp Cooks’ Ingredients Sundried Tomato Paste
150ml chicken stock
Crusty bread, to serve

Method

Preheat the oven to 200ºC, gas mark 6. Place the peppers, aubergine, courgette, red onion and garlic in a large roasting tin. Drizzle over the olive oil, scatter with rosemary and toss together, then roast in the oven for 20 minutes.
Stir in the cherry tomatoes then sit the sausages on top. Return to the oven for 15 minutes.
Stir together the sundried tomato paste and stock, and pour into the tin. Increase the oven temperature to 220ºC, gas mark 7. Return the ratatouille to the oven for a further 10 minutes until the vegetables are tender and the sausages are nicely browned and completely cooked through with no pink meat. Divide between bowls and serve with crusty bread.