This Sausage Tray Bake is full of amazing flavours and honestly couldn’t be easier to make! It only takes about 5 minutes to prep and is mostly made of fresh vegetables, making it incredibly healthy! It’s on a weekly rotation in my house as it’s so quick and easy to put together!
Recipe Difficulty – Very Easy
Why this recipe works
These tray baked sausages and vegetables are an amazing dish to use all year round! Mix up the vegetables to those in season to have some variety throughout the year. It’s great as a main dish or as a side.
Aside from being delicious, This one-tray vegan sausage bake is probably one of the easiest dinners you’ll ever make. It only takes about five minutes of prep time and then bakes for just a half an hour. It’s a flavourful and comforting meal that is gluten-free and vegan.
As for putting it all together, it couldn’t be much simpler! Simply chop up the veg, throw everything in topped with harissa paste, olive oil and herbs, and bake! That’s really it!
The best way to serve this veggie sausage tray bake is straight from the oven to the table in the dish ready for the family to tuck in.
Ingredients to make Sausage Tray Bake
- Sausages – I used vegan sausages, but any will work.
- Red Onions – are my favourite onions when it comes to great flavour.
- Garlic Cloves – are such a great addition to almost every savoury meal.
- Sweet Potato – has a fabulous flavour, especially when roasted.
- Aubergine – also known as eggplant, adds a nice pop of colour.
- Pepper – Any colour pepper will do. I used a red pepper.
- Tomatoes on the Vine – While small, they pack a fantastic flavour!
- Dried Oregano – is optional, but does add a nice flavour.
- Harissa Paste – this is my secret hero ingredient for this sausage traybake. Harissa paste is a North-African chilli paste which adds the perfect equilibrium of heat and flavour without it being too over powering. This will definitely become a store cupboard favourite once you try it!
- Olive Oil – helps to roast up these vegetables.
- Salt and Pepper – bring out the delicious natural flavours in the vegetables.
See recipe card for full information on ingredients and quantities.
- Sausages – You could leave these out altogether or substitute with another meat such as chicken or meat substitute.
- Vegetables – One of the best parts of this recipe is how versatile it is! Feel free to use whatever vegetables you happen to have on hand – potatoes, squash, carrots, etc. You could even add in some apple!
- Oregano – Another way to vary this recipe is to change up which seasoning you use. Throw on your favourite combination!
- Harissa Paste – If you can’t get any or what to make it without simply just leave it out.
- Spicy – Some cayenne sprinkled on top or extra harissa paste along with the salt and pepper will spice up this Easy Sausage Tray Bake nicely.
- Deluxe – Sprinkle some vegan cheese on top and broil/grill for the last couple of minutes for an extra nice flavour and crunch.
- Kid friendly – Be sure to use vegetables your kids already know and love to ensure they’ll partake!
For another one tray recipe check out my Tofu Fajitas.
How to make Sausage Tray Bake
Step 1: Preheat your oven to 200C with your baking dish or tray inside. Meanwhile roughly chop up the vegetables as instructed above.
Step 2: Add all the veg to a large mixing bowl and add in the harissa paste, oregano, drizzle of olive oil, pinch of salt and mix until all the veg is covered.
Step 3: Remove the dish/tray from the oven and place in all the vegetables. Top with the sausages and bake for 30 minutes at 200C.
Hint: Chopping the veg to a similar size helps it to cook evenly.
Leftovers will keep in an airtight container in the fridge for 3-4 days. You could also freeze leftovers for up to three months. Reheat them in the oven, air fryer, or enjoy them straight from the fridge! If frozen, be sure to thaw first.
Yes! It will freeze for up to three months. When ready to eat, thaw and then reheat in the oven or air fryer to crisp them up.
Honestly, this Mediterranean sausage tray bake is great on it’s own! If you do want more with it, consider carmelised onion, bread, or a fresh salad.
You can, but I would defrost them first. As long as they’re defrosted, they should cook up just as well.
It’s very important to have your vegetables cut to similar sizes to make sure they cook evenly. Also, be sure they are in a single layer and spread out well so the heat can get to everything.
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Sausage Tray Bake
- 6 Sausages (I used veggie)
- 2 red onions quartered
- 3 garlic cloves peeled
- 1 sweet potato diced into cubes
- 1 aubergine diced into cubes
- 1 pepper roughly sliced
- 100 g tomatoes on the vine
- 1 tablespoon harissa paste
- 2 tablespoon dried oregano (optional)
- Pre-heat your oven to 200C with a large baking dish/tray inside. Meanwhile roughly chop up the vegetables as instructed above.
- Add all the veg (except the tomatoes) to a large mixing bowl and add in the harissa paste, oregano, drizzle of olive oil, pinch of salt and mix until all the veg is covered.
Please note that Nutrition information is a rough estimate