Boerewors traybake

• 600 g Woolworths Grabouw boerewors
• 1 red onion, quartered
• 1 brinjal, quartered
• 250 g baby marrows, sliced
• 300 g Mediterranean vine tomatoes
• olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 1 lemon, juiced

1. Preheat the oven to 180°C.
2. Place the boerewors and vegetables in a roasting tray, drizzle generously with olive oil and season. Roast for 40 minutes, or until cooked through.
3. Squeeze over lemon juice, check the seasoning and serve.

Cook's note: This is a great way to use up leftover vegetables in your fridge.

Sausage recipes here

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Jacqueline Burgess
Food assistant: Saxon Angelica Kinnear

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