chicken sausage tray bake with pesto swirled yoghurt

Last weeks lamb tray bake with roasted mediterranean vegetables and pea pistou was such a winner I had to come up with another fuss-free tray bake to add to my simple supper routine and this chicken sausage tray bake with pesto swirled yoghurt is an absolute cracker too.

I simply covered an oven tray with a layer of delicious vegetables (I used pumpkin, sweet potato, carrot, capsicum, zucchini, onion and tomatoes) seasoned with salt and pepper, a drizzle of olive oil and roasted for 20 minutes or so…just until the vegetables started to become tender and a little soft.

I then nestled our gorgeous chicken sausages into the half cooked vege and popped the billowing tray back into the hot oven for another 20 minutes.  Just enough time for the vegetables to become beautifully roasted and for the sausages to cook through and turn gorgeously golden.

To serve alongside our beautiful tray bake, I swirled what remained of last week’s roast capsicum pesto through a small bowl of lusciously creamy greek style yoghurt.  The pimped up yoghurt worked perfectly with the charred mediterranean vegetables as well as the chicken sausages – it really added a layer of zesty vibrant flavour to every bite and to be honest become the star of the dish for the kids.  My little ones were obsessed with taking their rounds of sausage and dipping them into the orange hued yoghurt sauce.  Yes, it make quite the mess but dinner was enjoyed by all – and that’s what’s all about.

To make your own chicken sausage tray bake with pesto swirled yoghurt simply…

Begin by preheating the oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.

Place vegetables onto the prepared tray, season with sea salt and pepper, drizzle with a little olive oil and bake for 20-25 minutes.

Add the sausages and pop back into the oven for another 20 minutes or until the sausages are lovely and golden and cooked through.

Meanwhile, place the greek plain yoghurt into a small bowl.  Add the pesto and swirl to combine.  Set aside.

To serve, dot the sausages and vegetables with teaspoon amounts of the yoghurt and place the remaining pesto swirled yoghurt into a serving container and nestle into the corner of the tray.  Enjoy family style by plonking the tray into the centre or the dining table and let everyone help themselves.  Enjoy x

chicken sausage tray bake with pesto swirled yoghurt

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• Author: my lovely little lunch box
• Total Time: 50 mins
• Yield: serves 4-6 1x

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Ingredients

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• 300 grams japanese pumpkin, diced
• 2 small sweet potato, cut into wedges
• 2 carrots, cut into thin rounds
• 1 red capsicum, cut into batons
• 2 zucchini, cut into thin rounds
• 1 onion, cut into wedges
• 2 tomatoes, cut into wedges
• sea salt and pepper, to season
• 2 tablespoons olive oil
• 6 thick style chicken sausages
• 1 cup (250 ml) plain greek yoghurt
• 2 heaped tablespoons pesto (we used what remained of last weeks roast capsicum pesto – feel free to use shop bought)

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Instructions

1. Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.
2. Place pumpkin, sweet potato, carrot, capsicum, zucchini, onion and tomatoes onto the prepared tray. Season with sea salt and pepper, drizzle with a little olive oil and toss to combine. Bake for 20-25 minutes.
3. Add sausages and bake for another 20 minutes or until the sausages are lovely and golden and cooked through.
4. Meanwhile, place the yoghurt into a small bow, add pesto and swirl to combine. Set aside.
5. To serve, dot the sausages and vegetables with teaspoon amounts of the yoghurt and place the remaining pesto swirled yoghurt into a serving container and nestle into the corner of the tray. Enjoy family style by plonking the tray into the centre or the dining table and let everyone help themselves. Enjoy x

• Prep Time: 10 mins
• Cook Time: 40 mins

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