Roasted sausage and potato bake

Two tbsp olive oil
Two large onions, sliced lengthways into wedges
Two red peppers, deseeded and cut into large dice
Two garlic cloves, chopped
One tbsp chopped thyme leaves
500g (1lb 2oz) baby new potatoes, unpeeled and halved
12 sausages, pricked with a fork
200ml (7fl oz) white wine or stock
Salt and freshly ground black pepper

Preheat the oven to 220°C/200°C fan/Gas seven.
Except for the wine, place all the ingredients in a large, resealable freezer bag. Close the bag by sealing it and shake well to coat all the ingredients in the oil. Or, for the same result, place everything in a large bowl and turn the ingredients until they are fully coated. Transfer the coated ingredients into a large roasting tin, and spread them out into one even layer. Ensure that the sausages aren't covered by any of the veggies. Season to taste with salt and pepper.
Roast for around 30-35 minutes until golden. Take the tray out of the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and put it back in the oven for another 20 minutes. The sausages must be cooked and the potatoes tender. Serve hot with mustard on the side, or your sauce of choice.