Ingredients

• 4-6 Porkinson Sausages (depending on appetite)
• 1 Small red onion, peeled and cut into wedges
• 1 courgette, thickly sliced
• 1/2 aubergine, cut into chunks
• 1/2 red pepper, deseeded and sliced
• 1/2 yellow pepper, deseeded and sliced
• 6 cloves of garlic, unpeeled
• 8 cherry tomatoes
• 3 tablespoons of olive oil
• Salt and black pepper
• 1/2 teaspoon of chilli flakes (optional)
• few sprigs of thyme, rosemary and oregano
• 2 tablespoons of green pesto
• 75g mozzarella, finely chopped

Method

1. Preheat the oven to 200ºC/400ºF/gas mark 6. Place the vegetables onto a roasting tray and sprinkle over the olive oil, salt and pepper, chilli flakes and herbs.
2. Meanwhile, cut a slit into the sausages lengthways. Mix together the pesto and mozzarella and divide the mixture between the sausages, pushing it into the slit. Place the sausages onto a separate oven dish and place them into the middle of the oven. Place the vegetables at the top of the oven. Roast the vegetables and sausages for 35-40 minutes until the vegetables are soft and golden brown and the sausages are cooked.
3. To serve, divide the vegetables between two serving plates and place the sausages on top, pouring over any juices from the roasting trays.