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Ingredients

1 eggplant, trimmed, cut into 2cm-thick rounds
2 zucchini, trimmed
1 red onion, cut into thin wedges
1 garlic clove, crushed
1/2 teaspoon paprika
olive oil cooking spray
3 tomatoes, cut into wedges
1 small lemon, juiced
12 lean pork sausages
2 cups baby spinach
1/4 cup low-fat feta cheese, crumbled

Method

Step 1 Preheat a barbecue grill and plate on medium heat. Cut eggplant rounds and zucchini into thick strips. Place in a bowl. Add onion, garlic and paprika. Spray with oil and season with salt and pepper. Toss to coat. Spread, in a single layer, over barbecue plate. Cook, turning occasionally, for 10 minutes or until tender. Add tomato and cook for 3 to 5 minutes or until just warmed through. Transfer vegetables to a large bowl. Drizzle with 2 tablespoons lemon juice. Cover with foil to keep warm.
Step 2 Meanwhile, cook sausages on barbecue grill, turning often, for 10 to 12 minutes or until cooked through.
Step 3 Add spinach and feta to vegetables and toss gently. Spoon onto plates and serve with sausages.

Sausages and barbecued vegetables

How to make Sausages and barbecued vegetables

Ingredients

Method