Ingredients:

• 1 pack Olga’s Fine Foods Beef Chevapchichi
• Olga’s Fine Foods Iconic BBQ seasoning
• Olive oil, for cooking
• 2 carrots, roughly chopped
• 1 eggplant, diced
• 1 red onion, cut into wedges
• 1 red capsicum, roughly chopped
• 1 zucchini, sliced into half moons
• 2 tbsp olive oil
• 4-5 potatoes, peeled and chopped
• 1 tbsp tbsp butter
• ¼ cup warm milk
• Fresh parsley, to serve

Method:

1. Preheat oven to 200°C (fan forced). Place carrots, eggplant, onion, capsicum, and zucchini on a large baking tray. Drizzle with olive oil and a generous shaking of Iconic BBQ seasoning. Toss well to coat evenly. Roast for 25-30 minutes, tossing halfway, until the edges are charred and golden.
2. Heat another drizzle of olive oil in a pan, add the beef chevapchichi and cook for 6-8 minutes, or until lightly charred and cooked through.
3. Meanwhile, boil potatoes in salted water until soft (15-20 minutes). Drain and mash with butter. Slowly add warm milk until smooth, creamy, and fluffy.
4. Spoon mash onto plates. Top with the roast vegetables and add the beef chevapchichi on top, and sprinkle with parsley before serving