Name: chicken sausage tray bake with pesto swirled yoghurt
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: serves 4-6
Ingredients: 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)

Scale

Ingredients

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)

Instructions

Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper.
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.
Add sausages and bake for another 20 minutes or until the sausages are lovely and golden and cooked through.
Meanwhile, place the yoghurt into a small bow, add 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