Vinaigrette:
- 1– 2 garlic cloves, chopped
- 180ml (3/4 cup) olive oil
- 80ml (1/3 cup) balsamic vinegar
- 15 – 30ml (1 – 2 tablespoons) fresh oregano or basil, chopped
- Ground black pepper to taste
- 2 zucchinis, cut into circles
- 1 yellow pepper, cut into 8 slices
- 1 225g (1/2 lb) packet of white mushrooms
- 1 red onion, quartered
- 4 bacon and cheddar Olymel sausages, blanched*
- 1 398ml (14oz) can artichoke hearts, quartered
- 125ml (1/2 cup) sliced black olives
- 500ml (2 cups) cherry tomatoes, cut into two
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- In a large bowl, mix together the ingredients for the vinaigrette. Add the vegetables (zucchinis, pepper, mushrooms and onion) and mix so that they are well covered. Set aside for a few minutes.
- Meanwhile, preheat the barbecue to a high temperature or the oven to 210°C (425°F).
- Drain the vegetables and grill the sausages on the warm grill or on a cookie sheet in the oven, turning once so they brown on both sides. Cook until the sausages and vegetables are golden, but so that the latter are still crunchy.
- In a bowl, add the vinaigrette and the artichoke hearts, olives and tomatoes. Season.
- Add the grilled vegetables and divide among four plates.
- Garnish each plate with a sliced sausage and serve.
* Cook the sausages from 7 – 10 minutes in boiling water to blanch.
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