- 10 Merguez sausages
- 5 bell peppers, any colour cut into large pieces or strips
- 2 large red onions, cut into 1cm thick wedges
- Approximately 20 cherry tomatoes on the vine
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon clear honey
Heat the oven to 200°C/400˚F.
Put the sausages, peppers and onions and tomatoes in a large roasting tin. Drizzle with the oil and add a good pinch of salt. Bake for 15 minutes.
Add the balsamic and honey, mix well, then bake for a further 15 minutes or until the vegetables are golden and the sausages cooked.