Here goes:
I've modified this a little bit to keep tabs on the carbs. It's not low-low-low, but it is low carb and delicious.
Ingredients:
A pack of the best sausages you can find and afford. (You can use other meats too.)
1 pepper - which ever you prefer yellow, red or green
1 onion
1 courgette
Handfull of mushrooms
2 tablespoons olive oil.
Line a roasting tin or baking tray with foil.
Chop your vegetables, and cut the links of your sausages, if they're a bunch.
Put a couple of tablespoons of oil into the tray and spread around the bottom a bit to make.
Scatter the sausages and vegetables around the tray, but not the mushrooms.
Shake it a bit, or mix it around, to spread the oil a bit.
Throw into an oven about 180c, and ignore it for about 25 minutes. (Perhaps peep in to ensure nothing is burning or going to broown.)
Take the tray out and shake it a bit, to turn the sausages. There will be more oil in the tin by now, from the cooking sausages
Add your mushrooms and return the tray to the oven. Ignore for a further 10-15 minutes.
Remove from the oven and eat as many sausages as you might normally, and half the veg.
The remaining veg will be delicious cold, and your cooked sausages make a decent breakfast or lunch. Alternatively, you could just cook enough sausages and veg for one meal.
I love this, and sometimes just drizzle a little balsamic vinegar over it before I tuck in.
Yummmmmmmm.