The phytonutrients or natural pigments that make vegetables so colourful have different protective qualities. Different colours give different health benefits so by eating a varied range we give our bodies and our immune systems a full health boost. So #eattherainbow with this colourful, simple traybake.

2 red onions, peeled and quartered
1 sweet pointed red pepper, cut into large chunks
2 sweet potatoes, cut into wedges
4 sweetcorn mini cobs
1tbsp Piri Piri Seasoning (make your own, see recipe below)
8 peri-peri sausages (I used Farm Girl Sausages Chicken peri-peri sausages) Note*
4 garlic cloves, peeled
½ x 25g pack coriander, roughly chopped
Olive oil cooking spray
1 bunch coriander, chopped
1 red chilli, deseeded and chopped (optional)

Note* you can used any good quality sausages for this and just flavour a little more with the peri-peri seasoning.

Preheat the oven to 200°C

On a large baking tray, toss together the onions, sweet potatoes, pepper, sweet corn and garlic cloves. Spray with the olive oil and shake over the peri-peri seasoning. Toss with your hands to ensure everything is coated well.

Nestle the sausages amongst the vegetables and bake for 45 mins until the sweet potatoes are tender and the sausages are cooked through.

Remove from the oven and top with the coriander and the chilli, if using.

To make the peri-peri seasoning;

2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ginger powder
1 teaspoon ground cardamom – about 10 pods, ground and husks removed
1/2 teaspoon chilli flakes
1/2 teaspoon sea salt

Mix the spices together well and store in an airtight container.