Chevaps and roasted vegetable salad

Chevaps and roasted vegetable salad



  • 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


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.

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Serving Suggestions


  • 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.

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