1x 400 gram tin crushed Italian tomatoes
4 tablespoons olive oil
3 cloves garlic, crushed
2 teaspoons dried oregano
2 zucchini, sliced 2 cm pieces
250 grams button mushrooms, halved
1 red onion, peeled and cut into thin wedges
1 small eggplant, diced
1 red capsicum, thinly sliced
1⁄2 small cauliflower, cut into small florets
sea salt and freshly ground pepper
3 coarse textured sausages, about 500 grams
300 grams dried spaghetti
2 tablespoons balsamic vinegar
handful basil leaves
freshly grated Parmesan cheese
Preheat the oven to 200°C.
Put the tomatoes, olive oil, garlic and oregano in a large bowl. Add all the remaining ingredients except the sausages and stir to combine well.
Tip onto a large, lined baking tray and spread to an even layer. Season well.
Roast for 30 minutes, turning once.
Remove the skins from the sausages and break into large bite-sized pieces. Add to the vegetables and turn to combine. Cook for a further 30 minutes until the vegetables are tender and golden and the sausage is cooked.
Pasta: Cook the pasta in plenty of boiling, well-salted water until al dente. Drain well and tip into a large serving bowl. Stir the balsamic vinegar and basil through the vegetables and tip the whole lot over the pasta. Top with freshly grated Parmesan.