An easy and delicious meal made in no time at all. Juicy pork bangers are fried, sliced and served with an array of baked veggies such as red onion, butternut and olives. Creamy butter beans are also added to the mix for a little variety! Served with roasted lemon for an acidic kick, this dish has everything you could ever want from a dinner and more!
Vibrant Veggie Bake & Pork Bangers
Vibrant Veggie Bake & Pork Bangers
with butternut & Kalamata olives
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Butter Beans
- Butternut Chunks
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Lemon
- Lemons
- NOMU Moroccan Rub
- Pitted Kalamata Olives
- Pork Bangers
- Red Onion
- Red Onions
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
GET THE BAKE GOING
Preheat the oven to 200°C. Boil the kettle. Place the onion wedges and the butternut chunks in an ovenproof dish. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes.
FINISH THE BAKE
In a bowl, combine the stock, 200ml of boiling water, the tomato paste, the grated garlic, and seasoning. When the butternut and onions have been in for 10 minutes, remove the dish from the oven. Add the stock and garlic mixture, the halved olives, the drained butter beans, and the lemon rounds. Return to the oven to cook for the remaining time until the butternut is cooked through.
SIZZLING SAUSAGE
When the bake has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 8-10 minutes until browned and cooked through, shifting as they colour. Remove from the heat and allow to rest in the pan for 5 minutes before slicing into rounds at an angle.
SHAKE & BAKE!
Plate up the steaming veg bake! Top with the sliced sausages and the roasted lemon rounds (to taste). Sprinkle over the chopped parsley. Dive in, Chef!
Red Onion - 1
Butternut Chunks - 250g
NOMU Moroccan Rub - 5ml
Vegetable Stock - 5ml
Tomato Paste - 20ml
Garlic Clove - 1
Pitted Kalamata Olives - 25g
Butter Beans - 60g
Lemon - 1
Pork Bangers - 180g
Fresh Parsley - 4g
GET THE BAKE GOING
Preheat the oven to 200°C. Boil the kettle. Place the onion wedges and the butternut chunks in an ovenproof dish. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes.
FINISH THE BAKE
In a bowl, combine the stock, 400ml of boiling water, the tomato paste, the grated garlic, and seasoning. When the butternut and onions have been in for 10 minutes, remove the dish from the oven. Add the stock and garlic mixture, the halved olives, the drained butter beans, and the lemon rounds. Return to the oven to cook for the remaining time until the butternut is cooked through.
SIZZLING SAUSAGE
When the bake has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 8-10 minutes until browned and cooked through, shifting as they colour. Remove from the heat and allow to rest in the pan for 5 minutes before slicing into rounds at an angle.
SHAKE & BAKE!
Plate up the steaming veg bake! Top with the sliced sausages and the roasted lemon rounds (to taste). Sprinkle over the chopped parsley. Dive in, Chef!
Red Onion - 1
Butternut Chunks - 500g
NOMU Moroccan Rub - 10ml
Vegetable Stock - 10ml
Tomato Paste - 40ml
Garlic Clove - 1
Pitted Kalamata Olives - 50g
Butter Beans - 120g
Lemon - 1
Pork Bangers - 360g
Fresh Parsley - 8g
GET THE BAKE GOING
Preheat the oven to 200°C. Boil the kettle. Place the onion wedges and the butternut chunks in an ovenproof dish. Coat in oil, the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the ovenproof dish – use two dishes instead! Roast in the hot oven for 35-40 minutes.
FINISH THE BAKE
In a bowl, combine the stock, 600ml of boiling water, the tomato paste, the grated garlic, and seasoning. When the butternut and onions have been in for 10 minutes, remove the dish from the oven. Add the stock and garlic mixture, the halved olives, the drained butter beans, and the lemon rounds. Return to the oven to cook for the remaining time until the butternut is cooked through.
SIZZLING SAUSAGE
When the bake has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 8-10 minutes until browned and cooked through, shifting as they colour. Remove from the heat and allow to rest in the pan for 5 minutes before slicing into rounds at an angle.
SHAKE & BAKE!
Plate up the steaming veg bake! Top with the sliced sausages and the roasted lemon rounds (to taste). Sprinkle over the chopped parsley. Dive in, Chef!
Red Onions - 2
Butternut Chunks - 750g
NOMU Moroccan Rub - 15ml
Vegetable Stock - 15ml
Tomato Paste - 60ml
Garlic Cloves - 2
Pitted Kalamata Olives - 75g
Butter Beans - 180g
Lemons - 2
Pork Bangers - 540g
Fresh Parsley - 12g
GET THE BAKE GOING
Preheat the oven to 200°C. Boil the kettle. Place the onion wedges and the butternut chunks in an ovenproof dish. Coat in oil, the rub, and seasoning. To make sure they do get crispy, don’t overcrowd the ovenproof dish – use two dishes instead! Roast in the hot oven for 35-40 minutes.
FINISH THE BAKE
In a bowl, combine the stock, 800ml of boiling water, the tomato paste, the grated garlic, and seasoning. When the butternut and onions have been in for 10 minutes, remove the dish from the oven. Add the stock and garlic mixture, the halved olives, the drained butter beans, and the lemon rounds. Return to the oven to cook for the remaining time until the butternut is cooked through.
SIZZLING SAUSAGE
When the bake has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sausages for 8-10 minutes until browned and cooked through, shifting as they colour. Remove from the heat and allow to rest in the pan for 5 minutes before slicing into rounds at an angle.
SHAKE & BAKE!
Plate up the steaming veg bake! Top with the sliced sausages and the roasted lemon rounds (to taste). Sprinkle over the chopped parsley. Dive in, Chef!
Red Onions - 2
Butternut Chunks - 1kg
NOMU Moroccan Rub - 20ml
Vegetable Stock - 20ml
Tomato Paste - 80ml
Garlic Cloves - 2
Pitted Kalamata Olives - 100g
Butter Beans - 240g
Lemons - 2
Pork Bangers - 720g
Fresh Parsley - 15g
Woolies Products in this dish
