One-tray sausage and vegetable bake with crusty bread

Nici Wickes' one-tray sausage bake recipe is the perfect simple dinner option. Sausages are baked with colourful vegetables, sherry vinegar and served with crusty bread to mop up all the delicious juices

By Nici Wickes
  • 50 mins cooking
  • Serves 2
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  • 1/2 red capsicum
  • 1/2 yellow capsicum
  • 1/2 eggplant
  • 500 gram tomatoes, mixed sizes, varieties and colours
  • 4 tablespoon good sherry vinegar
  • 3 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • decent grind of black pepper
  • 4 sausages (this recipe used pork and fennel)
  • small handful fresh herbs – parsley, coriander or basil
  • sourdough or crusty bread, to serve (optional)


  • 1
    Preheat oven to 180°C.
  • 2
    Chop the capsicums and the eggplant into large, bite-sized pieces. Halve the larger tomatoes through the middle and leave the smaller ones whole. Toss the veges and tomatoes in the tray with the vinegar and oil. Gently mix with your hands to coat, then season with salt and pepper.
  • 3
    Cover with the sausages and bake for 40-50 minutes until cooked through and the tomato juices are released.
  • 4
    Garnish with the herb leaves and serve with a chunk of bread to mop up all the delicious juices.


Invest in a few bottles of different quality vinegars – they can really transform a dish. Try a sherry, fruit or chardonnay vinegar to get you started. Most are available at your local supermarket or food store.

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