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🍽️ Summer vegetable salad with grilled Nuremberg sausages

1116 kcal · 30 min · 4 servings

Ingredients

• 1 yellow bell pepper
• 1 red bell pepper
• 1 zucchini
• 1 eggplant
• 200 g cherry tomatoes (yellow and red)
• 1 garlic clove
• 3 tbsp olive oil
• 1 red onion
• 12 Nuremberg roast sausages
• 2 tbsp garden cress
• 2 tbsp basil
• salt
• pepper (from the mill)
• lemon juice

Instructions

1. 1. Preheat your grill.
2. 2. Wash the bell peppers thoroughly.
3. 3. Cut the bell peppers into quarters.
4. 4. Remove the seeds and white inner walls of the peppers.
5. 5. Cut the peppers into bite-sized pieces.
6. 6. Wash the zucchini and the eggplant.
7. 7. Remove the hard ends from the zucchini and eggplant.
8. 8. Cut the zucchini and eggplant lengthwise into four strips.
9. 9. Cut the strips into pieces about 1 cm wide.
10. 10. Wash the tomatoes.
11. 11. Cut the tomatoes into quarters.
12. 12. Peel the garlic.
13. 13. Finely chop the garlic.
14. 14. Mix the garlic with the peppers, zucchini, and eggplant.
15. 15. Add the oil and mix everything well.
16. 16. Place the vegetables in an aluminum foil tray.
17. 17. Place the tray on the hot grill.
18. 18. Grill the vegetables for about 5 minutes.
19. 19. Turn the vegetables occasionally to ensure even cooking.
20. 20. Peel the onion in the meantime.
21. 21. Cut the onion into thin wedges.
22. 22. Place the onion and the Nuremberg sausages on the hot grill.
23. 23. Fry the sausages until golden brown on all sides.
24. 24. Remove the sausages from the grill.
25. 25. Place the sausages in a bowl or on a plate.
26. 26. Add the tomato quarters to the grilled vegetables.
27. 27. Mix the vegetables with the cress and the basil.
28. 28. Season the salad with salt and pepper.
29. 29. Add a splash of lemon juice.
30. 30. Taste the salad and adjust seasoning if needed.
31. 31. Serve the salad together with the sausages.

Nutrition per serving

• kcal: 1116
• Protein: 54 g · Fett/Fat: 97 g · Carbs: 10 g