Looking for quick dinner ideas? This easy mediterranean sausage bake with vegetables takes the stress out of making delicious weeknight meals the whole family will enjoy. And the best part about this sausage bake recipe is that it’s made in one pan.
Mediterranean Sausage Bake with Vegetables – One Pan Meal
One pan dishes are a must when you’re looking for a delicious midweek dinner option and want it on the table in record time. It’s become a favourite of mine because of the minimal effort required. It’s such a no fuss meal that requires very little prep work, cooks quickly in the oven and gives me some breathing space to put my feet up to unwind after a busy day at work. Apart from my Chicken Piccata Recipe, I’m yet to share many of my other one pan faves. But stay tuned, there’s more to come.
How to cook sausages in the oven
I have a preferred method for cooking sausages in the oven. Browning them in the pan on a stove top before placing them in the oven gives the sausages a beautiful smokey, bbq-like flavour. Browning intensifies the flavours making this dish jam-packed with gusto! There’s no need to cook the sausage all the way through. A quick pan fry to brown them, before you pop them into the oven, is all that is needed. Baking the sausages at 200°C/400°F will ensure that the sausages are cooked through in as little as 40 minutes.
Sausage Bake with Mediterranean Roasted Vegetables
The vegetables used in this dish undoubtedly ooze with flavours from the Mediterranean. Eggplant, red onion, potato, sun-dried tomato and capsicum (bell pepper) roast beautifully in the oven. Simply wash and cut the vegetables into wedges and place them in between the sausages. Scatter the sun-dried tomatoes over the top, sprinkle with dried thyme and season with salt and pepper. I used a cast iron casserole dish with a lid for this recipe. Keeping the lid on whilst cooking keeps the intense flavours in.
Tips, Variations & Serving Suggestions:
The beauty with a recipe like this is that you can vary the ingredients used to give it a slightly different flavour. Here are some tips and alternatives you may wish to try.
- Add a tablespoon of the oil from the sun-dried tomatoes jar to the pan when browning the sausages. It adds a more intense flavour to the dish with minimal effort.
- Choose different flavoured sausages. I find I like oven baked Italian sausages with fennel seeds. Apple & cider sausages work really well too but you can choose others to your liking etc.
- This recipe works well with chicken, lamb and pork as well as beef sausages.
- Serve with a fresh garden salad, or with rice or noodles.
- Replace the potatoes with zucchini and instead serve on some mashed potato or polenta.
Mediterranean Sausage Bake
- 6 pieces thick beef sausages
- 4 small potatoes
- 1 medium yellow capsicum (bell pepper) cut into long strips
- 1 large red onion cut into wedges
- 2 small thin eggplants or 1 large eggplant
- 1 cup sun-dried tomatoes (in oil)
- 2 tsp dried thyme
- 6 cloves garlic
- 2 tbsp olive oil
- 5 small basil leaves optional
- Wash and prepare all the vegetables. Wash the capsicum and slice into thick strips. Peel and cut the potatoes into quarters. Chop the onion into wedges. Cut the eggplant into cubes. Peel the garlic. Set all vegetables aside.
- Use a pan that is both stove top friendly and oven proof such as a casserole dish (preferably one with a lid). Add the oil and sausages and cook for 1-2 minutes on medium heat until browned on all sides. There is no need to cook the sausage all the way through as they will cook further in the oven.
- Remove from the stove. Add the vegetables over the sausages, squeezing in the potatoes and other vegetables in-between the sausages. Finish off by adding the sun-dried tomatoes and dried oregano. Season to taste.
- Place the dish with a lid or cover with foil and bake in a 200C/390F pre-heated oven for 40 minutes
- Place the timer on for 20 minutes. Remove from the oven and mix the sausages and vegetables so that they cook even on all sides. Cook for a further 20 minutes.
- Top with fresh basil leaves and serve.
- Potatoes: Starchy potatoes are best when roasting. Choose varieties such as Russets, Yukon Gold, Blue, or Purple Potatoes. For this recipe I used medium sized Blue Potatoes and cut them into quarters.
- Sausages: Choose any variety. Pork, chicken lamb or beef are all suited. I used Classic Beef Sausages for this recipe
- Vegetables: You may use red capsicum (bell pepper) in place of the yellow. Feel free to add zucchini to the dish in placement of the potatoes if you are serving the dish on a bed of mashed potatoes.
I guess this dish is very similar to a sausage stew or a sausage casserole recipe. Either way, it’s delicious, simple and comforting! I hope you enjoy it.
If you do make this recipe, be sure to tag me @SUNDAYCALM or leave a comment below. I’d love to hear from you.