375g orange sweet potatoes, peeled, cut into 4cm chunks
1 large red onion, cut into wedges
6 baby pears, halved (or 2 small pears, sliced)
8 small Swiss brown mushrooms, halved
200g sourdough loaf sliced into 5cm triangles
¼ cup extra virgin olive oil
¼ cup oregano leaves
2 tbsp caramelised balsamic vinegar, plus extra for serving
600g spicy Italian sausages
½ cup flat-leaf parsley leaves
1 bunch rocket, leaves trimmed
½ cup pecorino shavings
Preheat oven to 200°C. Line a large tray with baking paper. Combine sweet potato, onion, pear, mushrooms and bread on prepared tray. Drizzle with oil, sprinkle with oregano and season. Toss gently to combine.
Bake 30 minutes or until vegetables are tender and bread is golden. Transfer bread to a plate. Drizzle vegetables with caramelised balsamic. Bake a further 10 minutes or until lightly caramelised.
Meanwhile, cook sausages, turning, on a preheated chargrill plate 10 minutes or until browned and cooked through. Slice sausages into chunky pieces. Add sausages, parsley and bread to vegetables; toss gently to combine.
Arrange rocket leaves on serving plates. Top with sausage mixture, sprinkle with pecorino. Drizzle with extra balsamic to serve.