Recipe: chevaps with roasted vegetable salad

Today at Village Voices I’m cooking with chevaps – those skinless snags you get at Woolies or Coles. If you haven’t discovered them yet, I recommend giving them a try. They’re a firm favourite with the Sprogs. Well, perhaps not when served with the recipe below, as it’s more of a grown-up treat. But it’s easy enough to steam some veggies for the kids to eat while you enjoy the roasted vegetable salad. Or wrap a few in pastry and make quickie sausage rolls for them to scoff. Go to http://blogs.kidspot.com.au/villagevoices/3-ways-with-chevaps/ to check out my yummy chevap recipes.

RECIPE: CHEVAPS WITH ROASTED VEGETABLE SALAD

• 2 tablespoons of olive oil
• 2 cloves of garlic, crushed
• 2 eggplants, cut into chunks
• 2 large zucchinis, cut into chunks
• 1 large red onion, cut into wedges
• Olive oil
• Salt and pepper
• Punnet mini roma tomatoes, halved
• 1/2 cup coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 100g crumbled feta
• 10 chevap sausages (or more depending on how many people you are feeding)

METHOD: Preheat oven to 200C/180C (fan-forced). Stir crushed garlic into 2 tablespoons of olive oil and set aside. Toss zucchini, eggplant and onion chunks in 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 fresh herbs, crumbled feta and garlic and olive oil mixture. Season with salt and pepper if liked. Add vegetable salad to the platter with chevaps and serve.