- 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 1Cut zucchini and eggplant diagonally into 7mm slices. Cut onion into 7mm slices.
- Step 2Heat 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 3Meanwhile, 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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