750g chat potatoes (12)
16 beef chipolata sausages (600g), separated
2 large zucchini (350g), thickly sliced diagonally
1 large yellow capsicum, thickly sliced
1 red onion, cut into wedges
250g punnet cherry tomatoes
2 cloves garlic, crushed
2 tablespoons olive oil
½ cup fresh basil pesto
1 tablespoon lemon juice
Lemon wedges, to serve
Place potatoes in a large microwave-safe bowl. Cover with plastic wrap. Pierce wrap with fork. Microwave on High (100%) for 7 minutes, or until just tender. Remove. Stand, covered, for 5 minutes. Drain.
Transfer potatoes to an oiled, large roasting pan. Squash with the back of a spoon.
Place sausages in a large bowl with zucchini, capsicum, onion, tomatoes, garlic and oil. Toss well. Arrange around potatoes in pan. Season with salt and pepper.
Cook in a very hot oven (220C) for about 25 to 30 minutes, or until sausages are browned and cooked and vegetables are golden. Remove.
Stir pesto into juice in a small bowl. Spoon over sausages and vegetables.
Serve with lemon wedges.