Don’t feel you need to stick to the listed veggies; just swap in what you have in the fridge. The Parmesan dressing has a lovely refreshing buttermilk tang, but you can use milky kefir or natural yogurt if you can’t get your hands on buttermilk.
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Yields:
6 serving(s)
Prep Time:
40 mins
Cook Time:
35 mins
Total Time:
1 hr 15 mins
Cal/Serv:
339
Ingredients
1
half-ciabatta loaf (about 150g), split in 1/2 lengthways
50ml
olive oil, plus extra to drizzle
1
garlic clove, halved
50g
basil, leaves and stalks
2
small mixed-colour peppers, deseeded and cut into chunky strips
1
small fennel bulb, halved and cut into 12 slim wedges
1
red onion, trimmed and cut into 6 slices
125g
asparagus tips
1
aubergine, cut into 4mm slices
12
pork chipolatas
FOR THE PARMESAN DRESSING
125ml
buttermilk, kefir, or natural yogurt
15g
Parmesan, finely grated
2tsp.
Djion mustard
1/2
small garlic clove, crushed
Directions
Step 1Heat a barbecue or large, ridged griddle pan to medium-high. Drizzle cut sides of ciabatta with a little oil and grill/griddle, cut-side down, until toasted. Rub the toasted surfaces with cut sides of the garlic. Wrap ciabatta in foil and keep warm.
Step 2Meanwhile, in the small bowl of a food processor or in a small blender, whizz the basil and 50ml oil with a pinch of salt, until fairly smooth. Tip into a large bowl, add the peppers, fennel, onion and asparagus, toss to coat, then add the aubergine and toss again.
Step 3Drizzle the chipolatas with a little oil and grill/griddle for 12-15min, turning regularly, until cooked through. While sausages are cooking, add the vegetables to the barbecue/griddle (see GH tip) and cook, turning occasionally, until charred and tender, about 10-15min, depending on the vegetable.
Step 4Meanwhile, make the dressing. In a small bowl, whisk together the buttermilk (or kefir/yogurt), Parmesan, mustard, garlic and some seasoning.
Step 5Cut the toasted ciabatta into chunky pieces. Arrange on a serving platter with the sausages and vegetables, drizzle with the dressing and serve.
GH tip If cooking in batches, cook the sausages first, transfer to a baking tray, cover and keep warm in a low oven. Then cook veg, in batches if needed.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
