Stick to Mediterranean vegetables that cook relatively quickly - quartered fennel would also be good. The oven gives sausages such a crackly-crisp skin, you'll never fry a snag again.
2 red onions
1 whole head garlic
2 medium eggplants
2 red capsicums
2 tbsp olive oil
400g canned tomatoes
1 tbsp thyme leaves
8 garlicky pork sausages
12 kalamata olives, unpitted
fresh rosemary and thyme for serving
Cut the onions into quarters, and the head of garlic in half crosswise.
Cut the eggplants into rounds, the zucchinis into diagonal slices and the capsicums into thick rounds, discarding core and seeds.
Arrange in a large oiled baking tray, burying the garlic halves cut-side down. Add the canned tomatoes and their juices, and a dash of water.
Tuck in the pricked sausages, drizzle the lot with olive oil and scatter with thyme and rosemary, sea salt and pepper.
Bake for 45 minutes, turning the sausages once, until the vegies are cooked and snags are browned.
To serve, scatter with olives, rosemary and thyme. Squeeze the roasted garlic on top, and drizzle with the pan juices.