Grilled Chicken Sausages with Summer Vegetables
4 Mallon’s Chicken Sausages
2 tbsp Olive Oil, plus extra for brushing
2 Garlic Cloves, crushed
1 tsp Dried Oregano
2 tsp Lemon Zest, grated
Salt and Black pepper
1 Courgette, sliced
1 Red and 1 Yellow Pepper, deseeded and thickly sliced
2 Tomatoes, halved
1 Aubergine, sliced
2 tbsp Balsamic Vinegar
Large handful of fresh Basil Leaves, torn
- Preheat a large griddle pan over a high heat and brush lightly with olive oil. Add the Mallon’s Chicken Sausages, placing them perpendicular to the pan ridges to get nice grill marks. Cook the sausages until golden brown and piping hot throughout, turning regularly.
- Meanwhile, in a bowl, combine the olive oil, garlic, oregano, lemon zest and some salt and pepper. Add the vegetables and gently toss to coat.
- Transfer the cooked sausages to a plate and cover with foil to keep warm. Cook the vegetables on the griddle pan until nicely charred, working in batches if necessary to avoid crowding the pan.
- Transfer the vegetables to wide, shallow serving bowls and drizzle with the balsamic vinegar. Scatter over the fresh basil, then top with the sausages and serve.