Melting mozzarella, sausage and sweet pepper traybake
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Melting mozzarella, sausage and sweet pepper traybake
This is such an easy meal, with everything cooked on the one tray so no flavour is lost along the way. Sweet roasted peppers and sausages are topped with gooey cheese and crisp bread that soaks up all of the pan juices - serve with a green salad
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
702Kcal
Fat
37gr
Saturates
13gr
Carbs
56gr
Sugars
17gr
Fibre
15gr
Protein
29gr
Salt
3.8gr
Ingredients
- 6 long pointed peppers, halved lengthways and deseeded
- 1 large or 2 medium red onions, cut into thin wedges through the root
- 4 tbsp olive oil
- 1 tsp fennel seeds
- ½ tsp chilli flakes, or to taste
- 1 tsp sea salt flakes
- 12 pork chipolatas
- 250g cherry tomatoes, halved
- 1 x 270g ciabatta loaf, torn into bite-size pieces
- 1 x 150g ball mozzarella, drained and torn
- large handful basil (optional)
Step by step
Get ahead
Prep to the end of step 2, cover with foil and chill until ready to cook.
- Put the peppers and onion wedges on your largest baking tray (divide between two trays if necessary) then pour over 3 tablespoons oil.
- Crush the fennel seeds, chilli flakes and salt to a coarse powder (see step 2 of the salmon recipe, above). Sprinkle all over the veg, mix in and sit the sausages on top. Chill if prepping ahead.
- Preheat the oven to 220°C, fan 200°C, gas 7. Roast the vegetables and sausages for 25 minutes initially. Add the tomatoes, roast for another 5 minutes then remove the tray from the oven and scatter over the torn bread, mixing some of it in with the sausages and juicy veg. Drizzle with the remaining oil, then top with the mozzarella. Return to the oven for a final 10 minutes or until the bread is crisp and the cheese has melted.
- Scatter with basil if using and serve immediately.
