Chipolata Sausages with Herb-Roasted Vegetables and Yogurt Sauce

Steps

1. Preheat the oven to 200°C (390°F). Peel and cut the potatoes into cubes.
2. Wash and cut the zucchini into cubes.
3. Peel and thinly slice the red onion into wedges.
4. On a baking sheet lined with parchment paper, combine the potatoes, zucchini, and red onion. Season with half of the persillade and a drizzle of olive oil. Add salt and pepper, then toss to combine.
5. Add a small amount of water to the pan (about 10 ml per serving) and roast in the oven for 45 minutes at 200°C.
6. Meanwhile, heat a skillet over medium heat. Add the chipolata sausages and cook for 10 minutes, turning occasionally, until browned.
7. Prepare the yogurt sauce by mixing the Greek yogurt, the remaining persillade, and a drizzle of olive oil in a bowl. Season with salt and pepper.
8. Once the vegetables are golden and cooked through, remove the tray from the oven.
9. Serve the roasted vegetables with the chipolata sausages and yogurt sauce. Adjust seasoning to taste and enjoy.