Sweet and Spicy Grilled Vegetables with Chicken Sausage

By charlotteh371

serves 6

Ingredients

• 3/4 cup peach preserves
• 1/4 cup light soy sauce
• 2 tablespoons ginger root, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon Asian hot chili sauce, such as Sriracha
• 1 medium-size eggplant, halved lengthwise and cut into 1/2-inch-thick slices
• 2 large zucchini, cut diagonally into 1/3-inch-thick slices
• 2 summer squash, cut diagonally into 1/3-inch-thick slices
• 3 assorted sweet peppers, seeds removed, each cut into 4 pieces
• 4 tablespoons vegetable oil
• 1 12 ounce package cooked chicken and apple sausages
• 1/2 pound pound whole-wheat spaghetti, cooked following package directions

Preparation

Step 1

1. In a small bowl, whisk together the preserves, soy sauce, ginger, garlic and chili sauce. Stir in 2 tablespoons water. Set aside.

2. Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.
Vegetables and Sausage:
3. In a large bowl, toss the vegetables with the vegetable oil. Grill in batches for about 5 minutes per side, brushing the sauce over the vegetables every few minutes. Brush the sausage with the sauce and grill for about 3 minutes per side, until nicely browned. Remove to a cutting board and slice into chunks on the bias.

4. Toss the pasta with the remaining sauce and serve alongside vegetables and sausage