- 0:15 Prep
- 0:45 Cook
- 4 Servings
- Capable cooks
An abundant supply of farm-fresh produce needs a fresh recipe idea!
Ingredients
- 1 large red onion, cut into thin wedges
- 1 large red capsicum, cut into 1.5cm pieces
- 1 large zucchini, halved, cut into 1cm-thick slices
- 1 medium eggplant, cut into 2cm cubes
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves, crushed
- 2 tablespoons olive oil
- 500g extra-lean beef chipolata sausages
- Gravy, to serve
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Grease a 6cm-deep, 20cm x 28cm (base) baking dish.
- Step 2Place onion, capsicum, zucchini, eggplant, thyme, garlic and oil in a bowl. Toss to coat. Season with salt and pepper. Place in prepared baking dish. Bake for 15 minutes or until vegetables start to soften.
- Step 3Arrange sausages on top of vegetables. Bake for 25 to 30 minutes, turning sausages halfway through cooking, or until vegetables are tender and sausages cooked through. Serve with gravy.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1851 kj
Energy
36g
Fat Total
14g
Saturated Fat
7g
Fibre
18g
Protein
71mg
Cholesterol
822.61mg
Sodium
5g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
