Sheet Pan Sausage and Peppers

The kind of dinner you assemble rather than cook. The only real technique is giving everything enough room. A crowded tray steams and you end up with pale sausages and limp peppers, so use the biggest tray you own or split it across two.

1. 1

   Heat the oven to 200°C / 400°F.

2. 2

   Tip the peppers, onions, garlic and tomatoes onto a large tray. Add the oil, oregano, salt and pepper and toss with your hands until everything is coated.

   For this step

   • 3 mixed peppers
   • 2 red onions
   • 250 g cherry tomatoes
   • 6 garlic cloves
   • 2 tsp dried oregano
3. 3

   Nestle the sausages among the vegetables, making sure nothing is piled up.

   For this step

   • 8 good quality sausages
4. 4

   Roast for 30 minutes, turning the sausages once halfway, until they are browned and the peppers have soft charred edges.

   For this step

   • 8 good quality sausages
   • 3 mixed peppers
5. 5

   Splash over the balsamic while the tray is still hot and shake it about. Serve with bread or rice.

   For this step

   • 1 tbsp balsamic vinegar

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