Veggie summer sausage traybake

Veggie summer sausage traybake
Serves 4
1 red pepper, cut into strips
1 yellow pepper, cut into strips
1 red onion, cut into thin wedges
2 courgettes, cut into chunks
1 1/2 tbsp olive oil
1 tsp dried oregano
2 garlic cloves, crushed

8 veggie sausages
250 g cherry tomatoes
150ml vegetable stock
100g spinach

To serve
Crusty bread
  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.

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