Ingredients
This tasty dish combines all the flavours of Provence. It is easy to prepare and so quick to eat! You may like to add some crumbled goat’s cheese a couple of minutes before the end of cooking.
2 medium heads fennel, trimmed and cut into 1cm (1/2in) wedges
1 medium red onion, cut into wedges
2 large courgettes, cut into 2.5cm (1in) thick slices
2 garlic cloves, unpeeled and halved
4 tbsp olive oil, plus a little extra for drizzling
1 tsp finely chopped thyme leaves
1/2 tsp finely chopped rosemary leaves
1 bay leaf
2 tbsp balsamic vinegar
400g (14oz) pork, tomato and basil sausages
400g (14oz) mixed red and yellow cherry tomatoes
10 basil leaves
salt and freshly ground black pepper
Preparation
1 Preheat the oven to 200°C (400°F/Gas 6).
2 Put the fennel, onion, courgette and garlic in a large roasting tray. Add the oil, thyme, rosemary, bay leaf and
balsamic vinegar and mix well.
3 Arrange the sausages on top, drizzle over a little oil, and season with salt and pepper to taste.
4 Place in the preheated oven and bake for 15–20 minutes, turning once or twice.
5 Add the cherry tomatoes, then tear the basil leaves and sprinkle them on top. Return to the oven for 5 minutes
more. Serve immediately.
