Sausages and Barbecued Vegetables

Sausages and Barbecued Vegetables

 

Serves: 4

Ingredients

Blue Triangle 1 eggplant, trimmed, cut into 2cm-thick rounds
Blue Triangle 2 zucchini, trimmed
Blue Triangle 1 red onion, cut into thin wedges
Blue Triangle 1 garlic clove, crushed
Blue Triangle ½ teaspoon paprika
Blue Triangle olive oil cooking spray
Blue Triangle 3 tomatoes, cut into wedges
Blue Triangle 1 small lemon, juiced
Blue Triangle 12 beef Sausages
Blue Triangle 2 cups baby spinach
Blue Triangle ¼ cup low-fat feta cheese, crumbled

 

Method

  1. Preheat a barbecue grill and plate on medium heat. Cut eggplant rounds and zucchini into thick strips. Place in a bowl. Add onion, garlic and paprika. Spray with oil and season with salt and pepper. Toss to coat. Spread, in a single layer, over barbecue plate. Cook, turning occasionally, for 10 minutes or until tender. Add tomato and cook for 3 to 5 minutes or until just warmed through. Transfer vegetables to a large bowl. Drizzle with 2 tablespoons lemon juice. Cover with foil to keep warm.
  2. Meanwhile, cook sausages on barbecue grill, turning often, for 10 to 12 minutes or until cooked through.
  3. Add spinach and feta to vegetables and toss gently. Spoon onto plates and serve with sausages.

 

Tips

 Drizzle vegetables with rice bran oil instead of spraying with olive oil. It's a good source of vitamins, minerals and essential fatty acids that help fight disease.

 Note: Not all images displayed on this page utilise Cape Grim Beef.

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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