Tray-bakes are really great sustainable and low-waste ways of creating meals with tonnes of colour and variety, I'm lucky that I do keep plenty of stuff in but there's loads you can do.
- slam it into hot pita or just whack it in a bowl. Works with or without the sausages or swap for smoked tofu, chicken thighs or any cut preference.
1 whole potato chipped
1 whole carrot cubed
1 whole courgette - core removed - cut lengthways
1/2 green pepper
1/2 red onion diced
1 clove of garlic smashed and thrown in
1 tbsp raisins
1 cup of cherry tomatoes diced
1 tbsp tomato paste
1/4 cup corn
1/4 lemon
8g (1 tbsp) sweet smoked paprika
2 tbsp honey
1/4 tsp chilli powder
12g (1 tbsp) olive oil
Big pinch of flakey salt
50g low fat cheddar
40g low fat mozz
1/2 tsp each of rosemary/oregano/mint
6 Italian style sausages (I used Sainsburys Toulouse which are bacon, red wine and oregano) or would be equally good with chorizo style.
Little fingers width (around 10-20g) of gluten free spaghetti and a dash of pasta water.
Preheat oven to 180C
Dice the veggies and add them all to a tray with oil, paste, herbs, spices and honey. Mix really well and coat evenly.
Roast in the middle of the oven for 30 minutes.
Meanwhile boil a smidge of pasta and grate/dice cheeses.
After 30 minutes - stir the veg and mix and then add the sausages for another 20 minutes.
After 20 minutes top the dish with pasta, a little pasta water and the cheeses and roast for another 10-12.
Serves 3 - per serving
Cals: 545
P: 33 C: 33 F: 31 Fibre 7g