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Grilled European Sausages and Vegetables with Tomato Semolina
2013-08-06
https://www.metro.ca/userfiles/image/recipes/saucisses-europeennes-legumes-grilles-semoule-ble-tomates-roquette-bbq-5561.jpg
PT20M
PT10M
PT1H30M
Grilled vegetables and sausagesIn a non-reactive pan, combine oil, vinegar, syrup, thyme and rosemary. Add vegetables, turning to coat evenly and marinate for about 1 hour.Preheat barbecue to high. Drain and season vegetables. Lay sausages and vegetables on the grill, lower heat to moderate, and cook vegetables about 5 minutes and sausages 8 - 10 minutes, turning them all during cooking. Serve with arugula and tomato semolina.SemolinaIn a big bowl, pour boiling water over semolina, stirring with a fork until water is absorbed. Cover and let stand about 5 minutes. Stir in remaining ingredients. Serve with grilled sausages and vegetables.
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Chef Josée Robitaille
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1/3 cup (80 mL) extra virgin olive oil
2 Tbsp. (30 mL) balsamic vinegar
2 Tbsp. (30 mL) maple syrup or honey
2 Tbsp. (30 mL) chopped fresh thyme
2 Tbsp. (30 mL) chopped fresh rosemary
2 zucchini, cut lengthways into ¼-in. (0.5-cm) thick slices
2 small eggplants, cut lengthways into ¼-in. (0.5-cm) thick slices
1 small fennel bulb, trimmed and cut into 8 wedges
2 red and/or yellow peppers, seeded and cut into wedges
8 european sausages, assorted flavours
4 oz (113 g) Arugula, coarsely chopped
few basil leaves, minced
Grilled European Sausages and Vegetables with Tomato Semolina
-
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Lactose-free
6
servings
0:20
Preparation
0:10
COOKING
1:30
TOTAL TIME
Ingredients
-
1/3 cup
(80 mL)extra virgin olive oil
-
2 Tbsp.
(30 mL)balsamic vinegar
-
2 Tbsp.
(30 mL)maple syrup or honey
-
2 Tbsp.
(30 mL)chopped fresh thyme
-
2 Tbsp.
(30 mL)chopped fresh rosemary
-
2
zucchini, cut lengthways into ¼-in. (0.5-cm) thick slices
-
2
small eggplants, cut lengthways into ¼-in. (0.5-cm) thick slices
-
1
small fennel bulb, trimmed and cut into 8 wedges
-
2
red and/or yellow peppers, seeded and cut into wedges
-
8
european sausages, assorted flavours
-
4 oz
(113 g)Arugula, coarsely chopped
-
few basil leaves, minced
-
1 cup
(250 mL)boiling water
-
1/3 cups
(80 mL)semolina
-
2
lemons, juiced
-
1/4-1/3 cup
(60-80 mL)extra virgin olive oil
-
4
Roma tomatoes, diced
-
1
garlic clove, minced
Preparation
Grilled vegetables and sausages
In a non-reactive pan, combine oil, vinegar, syrup, thyme and rosemary. Add vegetables, turning to coat evenly and marinate for about 1 hour.
Preheat barbecue to high. Drain and season vegetables. Lay sausages and vegetables on the grill, lower heat to moderate, and cook vegetables about 5 minutes and sausages 8 - 10 minutes, turning them all during cooking. Serve with arugula and tomato semolina.
Semolina
In a big bowl, pour boiling water over semolina, stirring with a fork until water is absorbed. Cover and let stand about 5 minutes. Stir in remaining ingredients. Serve with grilled sausages and vegetables.
Source :
Chef Josée Robitaille
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
