BBQ Beef Sausages with Loaded Roast Veg & Fresh Tomato-Cucumber Salad

An easy, no-fuss BBQ dinner pairing juicy beef sausages with golden roasted potato, pumpkin, zucchini and onion, plus a crisp, tangy tomato-cucumber salad on the side.

Serves: 5 | Cooking Time:

OrganicBox ingredients

  • 900g Organic beef BBQ sausages
  • 400g potatoes, cut into chunks
  • 300g Jap pumpkin, cut into chunks
  • 150g zucchini, thickly sliced
  • 100g brown onion, cut into wedges
  • 150g Lebanese cucumber, diced
  • 150g tomatoes, diced
  • Handful baby spinach

Pantry

  • 2 tbsp olive oil
  • 1 tsp dried oregano or mixed herbs
  • Salt and pepper
  • 1 tbsp lemon juice or apple cider vinegar
  • Optional: tomato sauce, mustard or relish to serve

  1. Preheat oven to 210°C conventional / 190°C fan-forced.
  2. Place potatoes and pumpkin on a large lined baking tray. Toss with 1 tbsp olive oil, oregano, salt and pepper.
  3. Roast for 20 minutes.
  4. Add zucchini and onion, toss gently, then roast for another 20–25 minutes, until golden and tender.
  5. Meanwhile, cook sausages on the BBQ or in a frying pan over medium heat for approximately 12–15 minutes, turning regularly, until cooked through.
  6. Combine cucumber, tomato and a handful of baby spinach.
  7. Dress with 1 tbsp olive oil, lemon juice or vinegar and a little salt and pepper.
  8. Serve the BBQ sausages with a generous pile of roast vegetables and fresh salad.

Family tip:This is deliberately simple — a good old-fashioned BBQ dinner that doesn't require much preparation.

Go Back