Nigel Slater's sausages with summer vegetables recipe

A seasonal sausage meal that also works as a salad the following dayThe recipe

Slice two Romano peppers in half lengthways. Halve a red and a yellow pepper, remove the seeds and core, then cut each lengthways into four pieces and put them in a large roasting tin. Halve two courgettes lengthways, then cut each half into thick chunks. Halve six medium tomatoes, then add them to the courgettes and peppers in the roasting tin. Pour over six tablespoons of olive oil, season with salt and pepper (be generous) then add two tablespoons of chopped thyme and toss the vegetables in the oil. Tuck six plump and herby sausages among the veg. Bake for about 35-45 minutes at 180C/gas mark 4, turning occasionally until you have tender vegetables, golden sausages and lots of cooking liquid

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