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.
Servings: 4
Equipment
- Grill pan, grid or basket for veggies
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.