Try making your own pesto for this tray roast with our homemade pesto recipe.


  • 12 about 375g herby chipolata sausages
  • olive oil
  • 1 red pepper, chopped
  • 2 courgettes, cut into half moons
  • 1 red onion, cut into wedges
  • 2 cloves garlic, bashed
  • 200g cherry tomatoes
  • 4 tbsp fresh pesto
  • basil leaves, optional


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the chipolatas in a little oil and season, then add to a shallow baking tray and cook for 10 minutes.

  • STEP 2

    Toss the pepper, courgette, onion, garlic and tomatoes with another tbsp olive oil and season. Add to the tray and put back in the oven for 35-40 minutes, or until the veg is tender and golden at the edges and the sausages are browned.

  • STEP 3

    Mix the pesto with a little extra olive oil and a splash of water and drizzle over the tray before serving with basil, if you like.


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