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Chipolatas and chargrilled vegetables with garlic mayo
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Grilled veggies and zesty sausages - a feast for the senses.
Ingredients:
  • 2 small zucchini
  • 2 baby eggplant
  • 1 medium red onion
  • 1 medium red capsicum, thickly sliced
  • olive oil cooking spray
  • 16 beef chipolata sausages
  • 81.68 gm whole-egg mayonnaise
  • 1 garlic clove, crushed
  • mixed salad leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Slice the zucchini and eggplant diagonally into 7mm thick slices, and slice the onion to the same thickness.
  • Preheat a barbecue plate or chargrill over medium-high heat. Coat zucchini, eggplant, onion, and capsicum with oil spray. Grill for 10 minutes or until tender, turning occasionally. Place in a dish and cover to keep warm. Reduce heat to medium, and grill chipolatas for 10 minutes, turning occasionally until they are cooked through.
  • In a bowl, mix together mayonnaise and garlic. Serve chipolatas alongside vegetables, the garlic-infused mayonnaise, fresh salad leaves, and bread.

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