Chevaps and roasted vegetable salad

Serves:

Ingredients

• 2 tbsp olive 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
• 10 chevap sausages
• Punnet mini Roma tomatoes, halved
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 100g crumbled feta
• Salt and pepper

Method

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.

More salad recipes

• Summer steak with tomato salad
• Chickpea salad
• Pumpkin, feta and chickpea salad
• Chicken and mango salad
• Greek salad
• Warm chicken salad

Serving Suggestions

Note

• Chevaps come in plain and chilli varieties – avoid the chilli ones if your family doesn’t like spice as they can be pretty zingy.
• 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.
• This recipe was created by Alana House for Kidspot, New Zealand’s best recipe finder.