Serves 4
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To serve

  1. Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
  2. Arrange the peppers, onion and courgette in a large roasting tin.
  3. Whisk the oil, oregano, garlic and lemon zest in a small bowl, then pour over the veg and toss to coat. Roast for 20 minutes until softened.
  4. Nestle the veggie sausages amongst the veg. Add the tomatoes and stock and roast for a further 20 minutes until the sausages are cooked through and the vegetables are tender.
  5. Stir in the spinach and squeeze over the lemon juice. Season with salt and pepper, then serve with crusty bread.

Nutrition Facts

Per serving: 264kcals, 10.3g fat (1.6g saturated), 21g carbs (6.3g sugars), 24.2g protein, 5.8g  bre, 0.677g sodium

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