This is the easiest, fastest and tastiest dish in my repertoire. It’s bright, beautiful and perfect for a quick evening meal.
If you order organic veggie boxes like I do and are never sure what you’re going to get or what to do with it, this dish is ideal. It works with any hard (not leafy) vegetables.
I really can’t take all the credit for this as Rijk is truly the master. I’m normally sipping a glass of wine while he makes this dish.
You’ll need:
500g roasting vegetables, cut to bite-size chunks (this can be absolutely anything you like. Whatever’s in the veggie tray at home will work except for leafy veg.)
Sunflower oil
Portuguese chicken spice (or any mixed spice that you like)
Peri-peri spice (optional)
Salt
4 good quality Russian sausages, sliced into bite-size pieces
1 small punnet rosa tomatoes
Here’s how:
Firstly, separate your veggies. The hard varieties that will take longer to cook (eg butternut, beetroot, onion, potato) need to go in before the softer ones (broccoli, marrows, peppers, tomatoes).
Put all your hard veggies into a baking tray, drizzle liberally with vegetable oil and sprinkle with your spices. Mix it up well so that the veg is coated nicely. Pop them in the oven at 220 degrees Celsius until they are soft but still firm (about 15 minutes).
Remove from the oven and add the rest of the veg as well as the sausages and rosa tomatoes. Add more oil and spices if you desire and make sure everything is mixed and spiced well. Put back in the oven for five minutes.
Now, watching carefully, turn the oven onto hot grill for between three and four minutes. Keep a vigilant eye on the dish here, you want the tips of the veg to be a little blackened as it gives a lovely flavour. But if you neglect them they’ll fast turn to charcoal.
Remove from the oven when ready. The veggies will be glowing with colour, the tomatoes will have added a juicy sauce to the dish and the sausages will have popped (you’ll understand when you see it). It’s as easy as that.
Yours in food
Leigh
