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- 8oz (240gr) sausages
- 1 large tomato, cut into chunks
- 2oz (60gr) feta, crumbled
- 1/4 cup dry-cured Greek olives, chopped
- 1 medium zucchini, cut into 8 1/3" (1cm) slices (discard any remaining)
- 1 tbs Dijon-style mustard
- 1 egg
- 1 tsp Worcestershire sauce
- 2 tbs dry bread crumbs
- 2 tbs grated Parmesan cheese
- 1/2 tsp chili powder
- 2 tbs fresh oregano leaves
- Romaine lettuce for 2 large salads, washed and torn
- Vinaigrette:|
- 2 tbs sherry wine vinegar
- 2 tsp ketchup
- 2 tsp Dijon-style mustard
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 tbs good olive oil
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 495g | |
| Calories 557 | |
| Calories from Fat 369 | 66% |
| Total Fat 41.69g | 52% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.03g | |
| Cholesterol 210mg | 70% |
| Sodium 673mg | 28% |
| Potassium 1265mg | 36% |
| Total Carbs 32.33g | 9% |
| Dietary Fiber 8.1g | 27% |
| Sugars 12.32g | 8% |
| Protein 19.04g | 30% |
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