Roast vegetable salad with cheese kransky

18 Feb

Yesterday was a big day in the kitchen with lots happening. As I was already preparing vegetables for last nights dinner, I decided to do extra on a similar theme for lunch. We all live busy life styles, and where possible, I will think ahead and prepare several meals at once, keeping refrigerated in containers to retain its freshness. This time saving strategy means we can enjoy fresh, healthy, hearty meals when when we are flat out with work / school / life / whatever. We also had some cheese kransky’s left over from the medieval murder mystery night so I decided to add them – I hate waste!


1 packet of kransky’s – 1 sausage per person
1 medium potato
1 small onion
1 zuchinni
¼ butternut pumpkin
¼ sweet potato
½ leek
1 punnet of cherry tomatoes, cut in half
3 teaspoons crushed garlic
sprinkle of chilli flakes
sprinkle of rosemary
sprinkle of paprika
few torn basil leaves
a little parsley finely chopped
drizzle of olive oil


  1. Chop the vegetables into smallish bite size pieces (see photo 1 above as a guide). In a baking tray, mix the vegetables with the oil and herbs, ensuring all pieces have an even coating.
  2. Cook in the oven at a moderate temperament (200°C) for  30 minutes (photo 2). Check every 15 minutes, stirring vegetables to redistribute the oil and herbs over all the vegetables as needed.
  3. Warm a tiny bit of oil in a shallow saucepan or skillet over a medium heat setting. Chop the kransky into bite size pieces, placing into the oil cut side down. Cook for several minutes before turning (photo 3 above).
  4. Pile the vegetables on a warmed plate, topped by the kranksy. Garnish with a sprinkle of paprika or sprig of parsley. Enjoy!


  • I make variations of this dish quite often. Almost weekly. Its actually my “mustn’t waste vegetables!” technique. At the end of the week when the cupboards are starting to look bare, I will whip something like this up to use up any left over vegetables before shopping day. Sometimes I will serve this on a bed of couscous, sometimes mixed in with left over pasta with a cheese sauce. The herbs used vary according to what I am feeling at that moment. Experiment with this idea in an effort to reduce the amount of waste your family generates through uneaten vegetables.
  • I made this in my portable convection oven. If you use a PCO, don’t forget to add a little water to the bottom to keep the air moist / stop the veggies from drying out.
  • Diabetics Note: The kransky is VERY high in fats, so portion control is essential, regardless of how delicious they are! The carb content from this meal comes primarily from the potatoes and sweet potatoes. I often omit those vegetables if I am using couscous or pasta. Adjust to suit your carbohydrate needs, but this meal ran well within my exchange point budget, and my BGLs were fine.
  • One last (but big!) note – I would love to say this meal is ethical, but I don’t think the Kranskys were. Although the company was ethical, the ingredients list “meat including pork”. I can only assume that there is beef in the mix, which for us is highly unethical. Read my post regarding the big beef debate to find out why.

Posted by on February 18, 2012 in Uncategorized


Tags: , , , , , , ,

2 responses to “Roast vegetable salad with cheese kransky

  1. carina

    February 18, 2012 at 3:42 pm

    loving that recipe Rhi, will make it this week 🙂 could the Krnasky also be baked?

    • mizrhi

      February 18, 2012 at 5:33 pm

      I guess it could, but what you are aiming for is that nice seared crunch that seals the gooey melted cheese into the hot meat.

      I make variations on this recipe a lot, often without any meat at all. Play around with it – its delicious. Toss some baby spinach through at serving for a delicious alternative with couscous. Drizzle with cheese sauce for a winter warmer. Experiment and enjoy! xo

      Thanks for posting, sweetie. I have no idea if anyone even reads these blog posts 🙂


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