Ingredients
- 16 chipolata sausages
- olive oil cooking spray
- 2 zucchini
- 3 baby eggplants
- 2 large red capsicums, cut into 1cm-thick strips
- 8 cherry tomatoes, halved
- 1 1/2 cups baby spinach leaves
- 190g jar basil pesto (see note)
Method
- Step 1Heat a barbecue plate or chargrill over medium heat. Spray sausages lightly with oil. Cook, turning often, for 6 minutes, or until browned and cooked through.
- Step 2Cut zucchini and eggplant lengthways into 1cm-thick slices. Spray all vegetables with oil. Season with salt and pepper. Cook for 8 minutes, turning, until tender.
- Step 3Arrange spinach, sausages, chargrilled vegetables and tomatoes on plates. Top with pesto. Season with salt and pepper.
- Low carb
- Low sugar
- Lower gi
Nutrition
3376 kj
Energy
68g
Fat Total
26g
Saturated Fat
9g
Fibre
34g
Protein
132mg
Cholesterol
2110.27mg
Sodium
5g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
To make pesto, process 2 cups basil leaves, 1/4 cup toasted pine nuts, 3 garlic cloves and 100g grated parmesan. With processor running, add 2/3 cup extra virgin olive oil. Season with salt and pepper.
- Author: Wendy Quisumberg
- Image credit: Louise Lister
- Publication: Super Food Ideas
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