Ingredients
2 tbsp olive oil
for the garlic oil
2 cloves garlic
crushed
2 eggplants
cut into chunks
2 large zucchinis
cut into chunks
1 large red onion
cut into wedges
2 tbsp olive oil
for roasting vegetables
10 chevap sausages
1 mini Roma tomatoes
halved
½ cup coriander leaves
chopped
½ cup mint leaves
chopped
100g feta
crumbled
Salt and pepper
Equipment
- 1 oven
- 1 baking sheet
- 1 baking tray
- 1 grill
- 1 large bowl
- 1 platter
Instructions
- Preheat oven to 200°C or 180°C fan-forced.
- Stir crushed garlic into 2tbsp olive oil and set aside.
- Toss eggplant, zucchini and onion chunks in 2 tbsp olive oil and arrange on a baking sheet on a baking tray. Roast for 30 minutes or until tender.
- While they are roasting, preheat a grill. When veggies are ready, remove from the oven and set aside to cool slightly.
- Grill the chevaps until cooked through. Remove to a platter.
- In a large bowl, toss roasted vegetables with the tomatoes, fresh herbs, crumbled feta and garlic-and-olive oil mixture.
- Season with salt and pepper. Add vegetable salad to a platter with chevaps and serve.
Notes
Tip
Chevaps come in plain and chilli varieties – avoid the chilli ones if your family doesn’t like spice as they can be pretty zingy.
Tip
Fresh herbs are sometimes rejected by little ones. If your kids aren’t fans, give them a scoop of veggie salad before mixing with the green stuff.
