2 red capsicum, cut into chunks
4 zucchini, halved lengthways, thickly sliced
2 red onions, cut into wedges
extra virgin olive oil cooking spray
12 peppercorn extra lean beef sausages
250 g punnet cherry tomatoes
small basil leaves, to serve
1 cup basil leaves, roughly chopped
2 tsp pine nuts
1 clove garlic, peeled
1 ½ Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
1 Tbsp finely shredded Parmesan
- Preheat your oven to 200°C (fan-forced). Put capsicum, zucchini and onion in a large, shallow roasting pan. Spray with cooking spray. Roast for 20 minutes.
- Spray sausages and tomatoes with oil. Add to pan with vegetables and roast for a further 10 minutes or until vegies are tender and golden at edges and sausages are cooked through.
- Meanwhile, to make pesto, put basil, pine nuts, garlic, lemon juice, oil and 1 Tbsp water in mortar. Use pestle to pound ingredients until well combined. Stir in parmesan.
- Drizzle sausages and vegies with pesto. Top with basil leaves if you like, and serve.