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Sundried Tomato Pesto Sausage Traybake


4 Persons

Prep Time

10 Minutes

Cook Time

40 Minutes

Sundried Tomato Pesto Sausage Traybake


  • 6 Tbsp Bay’s Kitchen Sundried Tomato Pesto
  • 1 Medium sweet potato, cut into wedges
  • 12 Chipolata sausages (check for no onion or garlic)
  • 4 Tbsp olive oil
  • 1 Pepper, roughly chopped
  • 1 Courgette, roughly chopped
  • 1 Medium aubergine
  • 1 Gluten-free ciabatta, or similar crusty bread
  • 150g Ball mozzarella
  • Handful of fresh basil leaves


  1. Preheat the oven to 200°C, 180°C fan, gas 6.
  2. Place the sweet potato wedges and sausages in a large roasting tray and drizzle over half of the olive oil. Shuffle everything into a single layer and place in the oven. Cook for 10 minutes, turning the sausages and potato wedges every so often, so that they brown all over.
  3. Add the pepper, courgette and aubergine and cook for a further 15 minutes, or until the sausages are cooked through and the veg has softened.
  4. Tear the ciabatta into pieces and add it to the tray. Drizzle over the remaining olive oil and give everything a good toss to ensure the bread gets covered in the oil and cooking juices. Place the tray back in the oven and cook for 5 minutes, or until the bread just starts to crisp.
  5. Remove the tray from the oven and dollop over the pesto. Tear over the mozzarella and place the tray back into the oven for a final few minutes, or until the cheese is gooey and melted and the bread golden. Sprinkle with fresh basil and a little flaky salt and serve.

Recipe created by cook and author Emma Hatcher (

Copyright of Bay’s Kitchen. Please do not reprint without permission.

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