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Sausage Veggie Grill

 Sausage Veggie Grill
With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. It's very easy and yummy for a summer get-together on the patio! —Laura Hillyer, Bayfield, Colorado
4 ServingsPrep: 10 min. Grill: 25 min.

Ingredients

  • 1 pound Johnsonville® Mild Italian Sausage Links 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 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. Open foil carefully to allow steam to escape. Yield:
  • 4 servings.
Nutritional Facts: 1 serving (2 cups) equals 359 calories,

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Sausage Veggie Grill (continued)

Nutritional Facts: 29 g fat (7 g saturated fat), 45 mg cholesterol, 993 mg sodium, 12 g carbohydrate, 4 g fiber, 14 g protein.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now