Mediterranean rolls with thick BBQ sausages
Prep
10 min
Cook
10 min
Serves
5
Skill
Vegetarian
Prep
10 min
Cook
10 min
Serves
5
Skill
Reducing your meat intake and including more plant-based foods in your diet? Get more plants on your plate with these delicious Mediterranean rolls made with Vegie Delights thick BBQ sausages. They're a good source of iron, protein and vitamin B12.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium zucchini, ribboned
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1 large eggplant, sliced 5mm thick
- 1 packet Vegie Delights™ Thick BBQ Sausages
- 1/2 cup beetroot hummus
- 1 cup rocket leaves
- 1/4 small red onion, finely sliced
- 5 wholemeal flat breads, sliced through the middle, base kept intact
Nutrition per serving
2070 kJ
energy kj
22 g
protein
4 g
saturated fat
9.9 g
dietary fibre
39 g
carbohydrate
10 g
sugars
744 mg
sodium
Method
- In a bowl, combine 1 ½ tablespoons of oil, with zucchini ribbons, lemon juice and oregano. Season with salt and black pepper, and toss to marinate. Set aside.
- Heat a large frypan or BBQ to medium heat. Brush eggplant with remaining oil, and place on BBQ for approximately 8-10 minutes, flipping half way. Set aside and keep warm.
- Add Thick BBQ Sausages to pan or BBQ, and cook 6-7 minutes, turning regularly. Allow to cool slightly and then slice on the angle.
- To serve spread beetroot hummus onto ciabatta rolls, followed by eggplant, marinated zucchini, rocket Vegie Delights™ Thick Sausages, red onion and serve.
- 1/4 cup extra virgin olive oil
- 1 medium zucchini, ribboned
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- 1 large eggplant, sliced 5mm thick
- 1 packet Vegie Delights™ Thick BBQ Sausages
- 1/2 cup beetroot hummus
- 1 cup rocket leaves
- 1/4 small red onion, finely sliced
- 5 wholemeal flat breads, sliced through the middle, base kept intact
Nutrition per serving
2070 kJ
energy kj
22 g
protein
4 g
saturated fat
9.9 g
dietary fibre
39 g
carbohydrate
10 g
sugars
744 mg
sodium
- In a bowl, combine 1 ½ tablespoons of oil, with zucchini ribbons, lemon juice and oregano. Season with salt and black pepper, and toss to marinate. Set aside.
- Heat a large frypan or BBQ to medium heat. Brush eggplant with remaining oil, and place on BBQ for approximately 8-10 minutes, flipping half way. Set aside and keep warm.
- Add Thick BBQ Sausages to pan or BBQ, and cook 6-7 minutes, turning regularly. Allow to cool slightly and then slice on the angle.
- To serve spread beetroot hummus onto ciabatta rolls, followed by eggplant, marinated zucchini, rocket Vegie Delights™ Thick Sausages, red onion and serve.