Hagen’s Lean & Green Sausage with Mediterranean Veg
- 4-6 Lean & Green Chicken Sausages
- 2 x aubergines
- 2 x courgettes
- Vine tomatoes
- 2 x red peppers
- 1 tsp rapeseed or olive oil
- Feta cheese
- Balsamic glaze
Pop your lean & green sausges on a non-stick baking tray. If you don’t have a non-stick baking tray, lightly drizzle the sausages with oil before placing them on the tray.
Thinly slice the aubergines, red peppers and courgettes into lengths, and cut the tomatoes in half. If you want a smokier taste to the veg, griddle before the next step…
Add your veg to the baking tray and drizzle with oil, adding a pinch of salt and pepper to season.
Roast the veg and sausages at 220c for 10-15 mins or until cooked all the way through.
Pop your roasted veg in the centre of the plate with the sausages on top.
Crumble some feta cheese over the plate and finish with some balsamic glaze.