Fried sausage snail with confetti-ratouille

Name: Fried sausage snail with confetti-ratouille
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1 Onion; 3 Courgette; 400 g cherry tomatoes; 1 package (250 g) Mini Aubergines; 2 Garlic cloves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 8 (120 g each) Sausage snails; 7-10 Tbsp Nasturtium flowers; 7-10 Tbsp Aluminium foil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1 Onion
3 Courgette
400 g cherry tomatoes
1 package (250 g) Mini Aubergines
2 Garlic cloves
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
8 (120 g each) Sausage snails
7-10 Tbsp Nasturtium flowers
7-10 Tbsp Aluminium foil

Directions

1
Peel the onion and cut into fine cubes. Clean and wash the zucchini and tomatoes, except for a few panicles for garnishing. Wash aubergines as well. Halve the zucchini lengthwise and cut them diagonally into pieces. Cut tomatoes and eggplants in half. Crush garlic with the ball of your hand.
2
Put vegetables, onion and garlic in 4 portions on aluminium foil. Season with salt and pepper and drizzle with olive oil. Fold over the tin foil and close at the sides. Place on the grill and cook for about 15 minutes. Fry sausage snails on the grill for 3-5 minutes while turning. Arrange vegetables and sausage snails on plates and garnish with nasturtium blossoms