Ingredients (serves 8 )

• 200g Turkish bread, cut into 1cm slices
• 500g (about 16) chipolata sausages
• 2 red capsicums, thickly sliced
• 4 tomatoes, quartered
• 2 tablespoons olive oil
• 1/4 cup flat-leaf parsley leaves, coarsely chopped

Method

1. Preheat oven to 200°C. Line a large roasting pan with baking paper. Arrange bread, chipolatas, capsicum and tomato in a single layer in pan. Drizzle with oil and turn to coat. Season with salt and pepper. Roast, turning once, for 30 minutes or until bread is brown and tomatoes collapse.
2. Sprinkle with parsley. Serve.

NOTE:

I made a variation of this recipe which I liked better using the sausages, bread and tomato from above and also including bacon and hash browns

First I put some mini hash browns into the oven and cooked those up. I cooked up the sausages and bacon in a pan and set those aside. I then seared the open faces of the tomatoes in the pan. Then put the bread, sausages, bacon, hash browns and tomatoes into the roasting pan, used the bacon and sausage grease to help oil up the bread, tossed everything around and then put into the oven until the bread was lightly toasted. You could also put in mushrooms at the same time as doing the tomatoes. Then just serve in the roasting pan with tongs to let everyone dig in.