Ingredients:

• 8 sausages
• 2 peppers, cut into bite-sized pieces
• 1 red onion, cut into thin wedges
• 1½ tbsp olive oil
• 1 tsp dried oregano
• 2 garlic cloves, crushed
• ½ lemon, zested and juiced
• 2 zucchini, halved lengthways, then sliced
• 250g salad tomatoes, cut into wedges
• ½ reduced-salt vegetable stock cube made up to 150ml
• 100g baby spinach
• ¾ toasted white bread, to serve

Instructions:

1. Preheat the oven to gas 7, 220°C, fan 200°C. 
2. Put the sausages, peppers, and onion in a large roasting tin (about 35 x 30cm) 
3. Whisk the oil, oregano, garlic, and lemon zest in a small bowl, then pour it over the sausages and vegetables
4. Toss to coat everything well and roast for 20 mins.
5. Stir in the zucchini, tomatoes, and stock and roast for a further 15 to 20 minutes until the sausages are cooked through and the vegetables are tender
6. Fold in the spinach and squeeze over the lemon juice, then mix for 30 seconds for the spinach to gently wilt in the residual heat
7. Serve the roast with toasted white bread