Grilled Sausages with Summer Vegetables

Grilled Sausages with Summer Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup peach preserves

  • ½

    cup reduced-sodium soy sauce

  • 3

    tablespoons minced fresh ginger root

  • 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)


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. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill vegetables, 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.


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