Sausage & Veggie Tray Bake

Arrange the pork sausages, potato, zucchini, capsicum and peeled & chopped pumpkin over two oven trays lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat and arrange in a single layer. Bake both trays until the veggies are tender and the sausages are cooked through, 25-30 minutes.

While the tray bake is in the oven, cut or tear the rosemary panini into 2cm chunks. Finely chop the garlic (or use a garlic press). Place the panini and garlic in a medium bowl, drizzle generously with olive oil and season with salt and pepper. Thinly slice the eschallot. Pick the thyme leaves.

After 20 minutes in the oven, remove the trays and turn the sausages. Toss the veggies with a spatula. Scatter over the garlic panini chunks and bake until the veggies are tender and sausages are cooked through, 5-10 minutes. TIP: Leave the panini on top of the veggies so it crisps up!

While the bake is finishing, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the eschallot and thyme and cook, stirring, until soft and fragrant, 2-3 minutes. Add the plain flour and stir to coat. Add the water, caramelised onion chutney and crumble in 1/2 a chicken stock cube. Simmer until thickened, 2-3 minutes. Roughly chop the parsley.