- Calories: 470 Kcal
- Carbohydrate: 117g
- Sugars: 11g
- Protein: 31g
- Fat: 31g
- Saturated: 11g
- Fibre: 6g
small aubergine, thickly sliced
1 courgette, thickly sliced diagonally
1 red pepper, deseeded and quartered
10 button mushrooms
1 tablespoon olive oil
4 lean pork sausages flavoured with herbs 200 g (7 oz) rump steak, trimmed of fat Fresh basil leaves and parsley, to garnish
- Preheat the grill. Place the vegetables on a baking tray and lightly brush with olive oil. Season with black pepper and cook under the grill for 5 minutes. Turn them over, brush lightly with oil and return to the grill for a further 5 minutes, or until they are brown. Cover with kitchen foil and keep warm.
- Pierce the sausages with a fork, place in the grill tray and cook until brown, turning occasionally. Add the steak and cook for 4-5 minutes each side.
- Serve the vegetables, steak and sausages on a warmed plate, garnished with the basil and parsley.