Preview
Chipolata Veggie Bake
10 min
Prep Time60 min
Cook Time70 min
Total Time
Ingredients (4 servings)
MetricImperial
400g chicken chipolatas
2 zucchinis
1 carrot
2 tomatoes
400g canned tomatoes
400g cannellini beans
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 tsp olive oil
- Preheat the oven to 350ºF / 180ºC.
- Large dice zucchini, carrots and tomatoes. Transfer to a large baking dish.
- Add drained cannellini beans, canned tomatoes, garlic powder, onion powder, salt, pepper and a drizzle of olive oil. Give everything a good stir.
- Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around the vegetables. Press them down gently.
- Cover with foil and bake for 45 minutes or until the vegetables are tender, then take the foil off and bake for 10 more minutes until golden brown. Enjoy!
Notes
- This recipe is super versatile so feel free to substitute or add any vegetables! Most root vegetables will work well.
- If you can't find chipolatas, Italian sausages or even normal sausages will work well. Just make sure you read the ingredient list to find one that is lower in fat, sodium or other additives.
- Feel free to use any type of beans instead of cannellini beans. Lentils will work too!
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