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Chipolatas and chargrilled vegetables with garlic mayo

by wiki
10 April, 2019
in Dinner
0
Chipolatas and chargrilled vegetables with garlic mayo
Chipolatas and chargrilled vegetables with garlic mayo
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

These beautiful char-grilled vegetables and spicy sausages are food for the eyes and the palate.

Ingredients

  • 2 small zucchini
  • 2 baby eggplant
  • 1 medium red onion
  • 1 medium red capsicum, thickly sliced
  • olive oil cooking spray
  • 16 beef chipolata sausages
  • 1/3 cup whole-egg mayonnaise
  • 1 garlic clove, crushed
  • mixed salad leaves, to serve
  • Crusty bread, to serve

Method

  • Step 1
    Cut zucchini and eggplant diagonally into 7mm slices. Cut onion into 7mm slices.
  • Step 2
    Heat a barbecue plate or chargrill over medium-high heat. Spray zucchini, eggplant, onion and capsicum with oil. Cook, turning, for 10 minutes or until tender. Transfer to a shallow dish. Cover to keep warm. Reduce heat to medium. Cook chipolatas, turning occasionally, for 10 minutes or until cooked through.
  • Step 3
    Meanwhile, combine mayonnaise and garlic in a bowl. Serve chipolatas with vegetables, mayonnaise mixture, salad leaves and bread.
  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2218 kj

    Energy

  • 43g

    Fat Total

  • 18g

    Saturated Fat

  • 6g

    Fibre

  • 23g

    Protein

  • 104mg

    Cholesterol

  • 1254.14mg

    Sodium

  • 6g

    Carbs (sugar)

  • 11g

    Carbs (total)

All nutrition values are per serve

Notes

Replace red capsicum with green capsicum to save a total of around $1.

  • Author: Tracy Rutherford
  • Image credit: Ben Dearnley
  • Publication: Super Food Ideas

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