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Grilled European Sausages and Vegetables with Tomato Semolina 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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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

Grilled European Sausages and Vegetables with Tomato Semolina

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  • Lactose-free
6
portions
0:20
Preparation
0:10
COOKING
1:30
TOTAL TIME

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Ingredients

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  • 1/3 cup
    (80 mL)
    extra virgin olive oil
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  • 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
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  • 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
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    EGGPLANTS

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    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO 4.39/kg


  • 1
    small fennel bulb, trimmed and cut into 8 wedges
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  • 2
    red and/or yellow peppers, seeded and cut into wedges
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  • 8
    european sausages, assorted flavours
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  • 4 oz
    (113 g)
    Arugula, coarsely chopped
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    PRODUCT OF U.S.A. 6.59/kg TREVISO RADICCHIO PRODUCT OF U.S.A. 3.99/lb, 8.80/kg



  • few basil leaves, minced
  • 1 cup
    (250 mL)
    boiling water
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  • 1/3 cups
    (80 mL)
    semolina
  • 2
    lemons, juiced
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  • 1/4-1/3 cup
    (60-80 mL)
    extra virgin olive oil
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  • 4
    Roma tomatoes, diced
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    PRODUCT OF U.S.A. GRAPE TOMATOES 283 g PRODUCT OF ONTARIO OR MEXICO BELLE GROVE WHOLE WHITE OR VITAMIN D CRIMINI MUSHROOMS 227 g, PRODUCT OF ONTARIO


  • 1
    garlic clove, minced
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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

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Lactose-free recipes

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