Ingredients
- 4 large zucchini
- 1 package of 4 duBreton Toulouse Sausages
- About 150 g (5 oz.) of spreadable goat cheese
Red pepper salsa:
- 1 red pepper, quartered and seeded
- 7 mL (½ tbsp.) of honey
- 7 mL (½ tbsp.) of white wine vinegar
- Salt and fresh ground pepper
Preparations
- Preheat oven to 450°F (230°C).
- Arrange the red pepper pieces on a baking sheet lined with parchment paper and bake for 20 minutes.
- Meanwhile, halve the zucchini lengthwise. Hollow out each zucchini by scooping out enough pulp to leave room to hold a sausage.
- Place the zucchini flesh side down on a baking sheet lined with parchment paper with the sausages and bake for 15 to 20 minutes.
- When the red pepper pieces are nicely roasted, remove the blackened skin and chop up the pulp.
- In a bowl, mix the red pepper pulp, honey and vinegar and season to taste.
- Place the cooked zucchini on paper towels to absorb all excess liquid.
- Halve the cooked sausages lengthwise.
- Spread a little goat cheese inside each hollowed-out zucchini, add a sausage half and garnish with red pepper salsa.
- Transfer to paper plates and eat like hot dogs.
Cooking on barbecue:
- Preheat barbecue to medium heat.
- Grill the red pepper pieces for 10 to 15 minutes.
- Cook the sausages for 10 to 15 minutes.
- Cook the zucchini for 5 to 8 minutes on each side.
