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Ingredients
Method
- 12 herby chipolata sausages
- Olive oil
- 1 red capsicum, chopped
- 2 zucchinis, sliced
- 1 red onion, cut into wedges
- 2 bashed garlic cloves
- 200g baby tomatoes
- 4 tbsp red pesto
- Basil leaves
- Preheat the oven to 200C. Toss the chipolatas in a little oil, season well and add to a baking tray to cook for 10 mins. Toss the capsicum, zucchini, garlic, onion and tomatoes with another tbsp of oil and some seasoning. Add to the tray and cook for 35 mins or until the sausages are browned and the veggies are golden.
- Mix the pesto with some extra oil and a splash of water. Drizzle over the tray, scatter with basil leaves and serve.
30 mins
4 serving
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