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Sausage Veggie Grill Recipe

Photo by: Taste of Home

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With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. Writes Laura Hillyer of Bayfield, Colorado, “It's very easy and yummy for a summer get-together on the patio!”

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4 Servings
Prep: 10 min. Grill: 25 min.

Ingredients

1 pound Italian sausage links, cut into 1/2-inch slices
1 medium zucchini, cut into 1-inch slices
1 medium yellow summer squash, cut into 1-inch slices
1 medium sweet red pepper, sliced
1 medium onion, cut into wedges
1 cup quartered fresh mushrooms
1/4 cup Crisco® Pure Olive Oil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 teaspoon garlic salt
1 teaspoon paprika

Directions

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly.
Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink and vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutrition Facts: 1 serving (2 cups) equals 359 calories, 29 g fat (7 g saturated fat), 45 mg cholesterol, 993 mg sodium, 12 g carbohydrate, 4 g fiber, 14 g protein.

Sausage Veggie Grill published in Simple & Delicious July/August 2007, p42