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Greek-style sausage and butter bean traybake recipe

22 ratings

Let the oven do all the work with this easy Greek-style sausage traybake. Drizzle your veg with a garlic, lemon and oregano oil, then roast with sausages until golden. Serve with a dollop of feta yogurt. Use any leftovers to make our Greek sausage pittas for dinner tomorrow. See method

Serves Serves 4, with leftovers
20 mins to prepare and 50 mins to cook
531 calories / serving
Gluten-free

Ingredients

750g new potatoes, cut into 5mm slices
3 red onions, cut into wedges
2 medium courgettes, halved lengthways and cut into 2cm half-moons
3 mixed peppers, deseeded and cut into 2cm wedges
2 x 400g tins butter beans, drained and rinsed
4 garlic cloves, crushed
1 lemon, halved
2 tbsp vegetable or sunflower oil
2 tbsp dried oregano
12 sausages
20g fresh flat-leaf parsley, roughly chopped, to serve

For the garlic and feta yogurt sauce

200g natural yogurt
½ garlic clove, finely crushed
100g feta, crumbled
a pinch of dried oregano

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2220kj
531kcal 27%
Fat
28g 40%
Saturates
10g 50%
Sugars
10g 11%
Salt
1.5g 25%

of the reference intake
Carbohydrate 39.1g Protein 26.1g Fibre 8.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
In a large bowl, toss together the potatoes, onions, courgettes, peppers, butter beans, garlic, lemon, oil and oregano until evenly coated. Divide between 2 large baking trays and top one tray with 8 sausages and the other with 4 sausages. Roast for 45-50 mins, tossing halfway through, until the vegetables are tender and the sausages are cooked through. Once cool enough to handle, squeeze over the roasted lemon.
Meanwhile, make the garlic and feta yogurt sauce by mixing together the yogurt, garlic, feta and a pinch of oregano.
Spoon half the yogurt sauce over the baking tray with the 8 sausages, alternatively serve it in a bowl on the side for everyone to help themselves. Sprinkle with parsley to serve.
Transfer the second traybake contents to an airtight container and chill in the fridge for up to 3 days. Pour the remaining yogurt sauce into an airtight container and chill for up to 5 days.

*Check your sausages are gluten-free, if required.

See more Traybake recipes