Mid-week simple dinner recipe
I made this last week and repeated it again this week.
It was completely off the cuff because l forgot to get the meat out of the freezer that l had intended to use, but we happened to get a pack of sausages from the Farmer’s Market.
I mean, l wish l could say forgetting to get the meat out freezer was a rare occurrence; it’s not. I am best friends with my pressure cooker.
Sausages is an easy, toddler friendly meal; l find it pretty boring if l am honest and so last Thursday l was rifling through the cupboard trying to think of something l could do with them.
I love toad-in-a-hole (the English version), but alas, that is way too much effort for me mid-week. Of course, you can put them through pasta. You can even make curried sausages. None of these things was appealing at the time. And then, l found a jar of basil pesto in the pantry, and thought why not?
From me to you, here is a ridiculously low effort dinner.
Summer Basil Pesto Sausage Bake
Ingredients
1 large zucchini, in chunky half moons
1 large red capscium, chunky diced
1-2 cups of cherry tomatoes, Joel
1 pack of six beef or pork sausages, snipped up — we buy the delicious Old Man Creek ones at our local market
1 jar of basil pesto
Feta, to crumble on top
Method
Put everything in a baking dish and mix together.
Pop in the oven for 30 or so minutes until the sausages are cooked through and the veggies soft.
Serve with feta crumbled on top.
I served my daughters with pasta, while my husband and l had it with chickpeas that l tipped out of a tin and rinsed — lo-fi dinner served.
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I realise this recipe is less recipe and more ‘heres-a-thing-l-did’, buuuuttt if it helps one other tired person mid-week, then why not share, right?
Warmest,
Rachel x