Recipe by firstname.lastname@example.org
A no-fuss, warming dish, superb as a mid-week supper. This seems like a lot of vegetable but they cook down quite a lot. Vegetarians can omit sausage and opt for beans instead. Serve with new potatoes and a salad if desired. This recipe is a variation on the Holford Low GL Diet. It is still very healthy! I love it because preparation is simple. I stir the garlic and tomato paste in at the end of the cooking period (prevents burning). Tip 1: If adding new potatoes, cut in half and place cut side down for quicker cooking. Tip 2: I prefer to cook the sausages separately, but they can be added half way through the cooking time. Tip 3: The sweeter the peppers, the better the taste.
Top Review by Thomas Earnest
I liked the idea of roasting the veggies;but wanted more servings, so I added some mushrooms and an eggplant(increasing the tomato paste and garlic). I stirred in some graded cheese after everything else was done . Next time I may stir in some crushed red pepper at the very end.
- 4 lean good-quality sausages (venison are the leanest, otherwise opt for lean pork or beef)
- 4 bell peppers, quartered and then halved if pieces are very large (red orange or yellow)
- 2 red onions, quartered
- 2 -4 courgettes, sliced in 1 inch pieces (depending on size)
- 3 -6 new potatoes, cut in half (depending on size) (optional)
- 2 tablespoons olive oil
- 2 teaspoons mixed Italian herbs
- 2 garlic cloves, crushed (or garlic paste)
- 2 tablespoons tomato paste
- black pepper
Directions See How It's Made
- Place peppers, onions, courgettes and new potatoes in a shallow casserole or roasting tin, sprinkle herbs and drizzle with oil.
- Place in a preheated oven for around an hour at 180C/350F/gas mark 4.
- Just before serving stir in tomato and garlic paste and grind black pepper on top.