Taste of Home
Grilled Sausages with Summer Vegetables
TOTAL TIME: Prep: 35 min. Grill: 25 min.
YIELD: 12 servings.
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
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
-
1.
Place the first 5 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-sized 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.
Nutrition 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.
© 2024 RDA Enthusiast Brands, LLC