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
50 ml olive oil, plus extra to drizzle
1 garlic clove, halved
50 g 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
125 g asparagus tips
1 aubergine, cut into 4mm slices
12 pork chipolatas
FOR THE PARMESAN DRESSING
125 ml buttermilk, kefir, or natural yogurt
15 g Parmesan, finely grated
2 tsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Emma is the Former 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.
