Grilled Sausage and Veggies with Olives

Grilled Sausage and Veggies with Olives is a simply sublime 30-minute summer meal.

The sum is greater than the parts for this easy meal which requires limited preparation and ingredients. We start with chunks of summer squash and bell peppers grilled alongside your choice of sausage. After cooking the sausage, it’s cut into bite-sized pieces and combined with the veggies. Now the magic happens! Briny kalamata olives and capers are tossed in along with your choice of chopped fresh herbs. A final squeeze of lemon brightens the grilled veggies and creates a warm salad-like nuance. Add slices of toasted rustic bread and you have a complete meal. Yes, please.

Grilled Sausage and Veggies with Olives Tips

Sausage – I used andouille sausage but you can use whatever your heart desires: mild or hot Italian sausage or flavored chicken sausage.

Veggie Assortment – I used a combination of zucchini, yellow summer squash, along with red and orange bell peppers (any color works.) Sweet onions, eggplant, or other veggies are also options.

Herbs – I used a combination of basil, thyme, and chives because that’s what I had on hand. Other options include parsley, cilantro, and mint. Rosemary would also be nice, but I recommend tossing the rosemary with the veggies before grilling if you use this herb. That’s because the taste of fresh rosemary can be a bit sharp, but it mellows delightfully after cooking.

Grill Pan, Grid, or Basket – one of these is required for the veggies. If you don’t want to invest in a metal grill pan, grid or basket, there are disposal aluminum foil grill pans available. The one I have is a disposable metal mesh-screen that I’ve washed and reused a bunch of times. I have also used the metal and foil pans which all work well.

Veggie Grilling Tip – I cut my peppers into large slabs and placed them directly on the grill. That’s because my squash took up all the real estate on my small grill screen. Then I cut the peppers into chunks once they were grilled. If you have room, cut up the peppers and combine them with the squash on the grill pan.

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Grilled Sausage and Veggies with Olives

Grilled sausages with summer squash and colorful bell peppers tossed with chopped fresh herbs, kalamata olives, capers and a squeeze of fresh lemon.

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Adapted from Fine Cooking Grilled Sausage with Summer Squash, Fresh Herbs and Olives

Ingredients

• 1-1/2 lb. mixed summer squash and bell peppers cut into 1-inch chunks
• 2 Tbs. extra-virgin olive oil
• Kosher salt and black pepper
• 1 lb. sausage links andouille, Italian or chicken
• 1/3 cup mixed herbs such as basil, thyme, cilantro, parsley or mint, chopped
• 1/3 cup pitted Kalamata olives halved
• 1 Tbs. capers rinsed
• 1/2 lemon
• grilled (or oven broiled) rustic bread slices optional

Instructions

• Prepare a medium-hot grill fire or heat gas grill to medium.
• Toss the squash and bell peppers with olive oil in a medium bowl; season to taste with salt and pepper. Place veggies on a grill pan, grid, or in a basket.
• Grill the veggies and the sausage, turning frequently until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the veggies and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Notes

Alternatively, you can leave the peppers in large planks, grilling them directly on the grill (if you don’t have room on your grill pan.) After grilling, cut peppers into 1 inch chunks.

You can also add or substitute other vegetables like sweet onion, eggplant or whatever you prefer.