For the days when lighting the barbeque is just a bit too much effort, this minimal faff traybake still has all the summer vibes. Sweet and smoky, with accents of chilli and basil, I like placing it down on the table and letting everybody serve themselves.
You could easily sub in vegetarian sausages, just adjust the cooking timings to suit. Check that any sausages you buy are gluten-free too, if they need to be.
8 good quality pork sausages
Roughly 1kg seasonal vegetables – I used a courgette, two red peppers, an aubergine and one sweetcorn cob
2 tablespoons olive oil
1 tablespoon smoked paprika
1/2 teaspoon chilli flakes
Sea salt and freshly cracked black pepper
2 x 400g tins of lentils, drained and rinsed
2 tablespoons red wine vinegar
1 small bunch basil, leaves picked
Preheat your oven to 200C, 180C fan, gas 6. Place the sausages in a large, deep baking tray or oven-proof dish and give them a 10 minute head start in the oven while you prep the vegetables, chopping them into large chunks. Remove the tray from the oven and add the vegetables, olive oil, smoked paprika and chilli flakes. Toss together and season well.
Roast for 35 minutes more, or until the sausages are golden and cooked through and the veg is charred and tender. Stir through the lentils and red wine vinegar then return to the oven for 5 mins until the lentils are heated through and the flavours have mingled wonderfully together. Remove the traybake from the oven and season to taste, then stir through half of the basil leaves and sprinkle the other half on top.