Sausages and Barbecued Vegetables

Serves: 4

Ingredients

1 eggplant, trimmed, cut into 2cm-thick rounds
2 zucchini, trimmed
1 red onion, cut into thin wedges
1 garlic clove, crushed
½ teaspoon paprika
olive oil cooking spray
3 tomatoes, cut into wedges
1 small lemon, juiced
12 beef Sausages
2 cups baby spinach
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.

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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