Sausage & Roasted Pepper Traybake

• Italian Sausage(500 g)
• Potato(700 g)
• Bell pepper(3)
• Red Onion(1)
• Garlic(4 cloves)
• Olive oil(2 tbsp)
• Tomato paste(2 tbsp)
• Balsamic Glaze(1 tbsp)
• Paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Vegetable Broth(120 ml)
• Flat Leaf Parsley(15 g)
• Lemon(1)optional

Method

1. 1

   Heat the oven to 220°C. Cut the {Potato} into bite-size chunks, slice the {Bell pepper} and {Red Onion}, finely chop the {Garlic}, and cut the {Italian Sausage} into thick slices.

   ~15 min

2. 2

   Add the {Potato}, {Bell pepper}, {Red Onion}, {Garlic}, and {Italian Sausage} to a large tray. Toss with {Olive oil}, {Tomato paste}, {Balsamic vinegar}, {Paprika}, {Dried Oregano}, {Salt}, and {Black pepper} until everything is well coated.

   ~5 min

3. 3

   Pour the {Vegetable Stock} around the tray to help the potatoes soften and the tomato glaze turn saucy. Roast for 20 minutes.

   ~20 min

4. 4

   Stir everything well, spreading the sausage and vegetables back out so they roast evenly. Return to the oven and bake for 10 minutes more, until the potatoes are tender and the sausage is golden.

   ~10 min

5. 5

   Roughly chop the {Fresh parsley}. If using, cut the {Lemon} into wedges.

   ~0 min

6. 6

   Scatter over the {Fresh parsley} and serve straight from the tray with the {Lemon} wedges for squeezing, if using.

   ~0 min