Grilled Sausages with Summer Vegetables Recipe

5 1 1
Grilled Sausages with Summer Vegetables Recipe
Grilled Sausages with Summer Vegetables Recipe photo by Taste of Home
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Grilled Sausages with Summer Vegetables Recipe

Read Reviews
5 1 1
Publisher Photo
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Grill: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Grill: 25 min.

Ingredients

  • 3/4 cup peach preserves
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh gingerroot
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • Dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)

Directions

Place the first five ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
Cut vegetables into bite-size pieces. Toss with additional 1/4 cup sauce; keep warm.
Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables. Yield: 12 servings.
Originally published as Grilled Sausages with Summer Vegetables in Taste of Home June/July 2015

Nutritional Facts

1 sausage with 1 cup vegetables: 362 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1099mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 17g protein.

  • 3/4 cup peach preserves
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh gingerroot
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • Dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)
  1. Place the first five ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.
  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.
  4. Cut vegetables into bite-size pieces. Toss with additional 1/4 cup sauce; keep warm.
  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables. Yield: 12 servings.
Originally published as Grilled Sausages with Summer Vegetables in Taste of Home June/July 2015

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dimundy User ID: 3350753 255783
Reviewed Oct. 23, 2016

"Awesome vegetables! Everyone wants more."

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