My Recipe Box

Grilled Sausage with Summer Squash, Fresh Herbs & Olives


Serves four.

  • by from Fine Cooking
    Issue 94

The possibilities for this dish are limited only by what you've got fresh on hand, so don't hold back—add other summer vegetables, like peppers, eggplant or sweet onions.

  • 1-1/2 lb. mixed summer squash, cut into 1-inch chunks
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 lb. Italian sausage links (chicken or pork)
  • 1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
  • 1/3 cup pitted Kalamata olives, halved
  • 1 Tbs. capers, rinsed
  • Squeeze of fresh lemon juice

Prepare a medium-hot grill fire.

Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.

Grill the squash 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 squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.

Serving Suggestions

Serve with toasty Grilled Bread on the side and a summery cocktail.

nutrition information (per serving):
Calories (kcal): 320, Fat (kcal): 26, Fat Calories (g): 240, Saturated Fat (g): 7, Protein (g): 13, Monounsaturated Fat (g): 14, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 3, Sodium (g): 1260, Cholesterol (g): 35, Fiber (g): 2,

Photo: Scott Phillips

No grill here, so sauteed everything in batches. Added yellow onions to the squashes: yellow, zucchini, and some unidentified variety with green and white stripes. Did the sausages whole in a different pan: Aidell's Mango Jalapeno Chicken Sausage. Went over very well, no leftovers. 5 stars because one regular guest said, "This is the best meal here so far." Never underestimate the power of sausage.

Lots of ways to vary this one. I used zucchini, red and yellow onion wedges, whole mini bella mushrooms, and a red, yellow, and orange pepper. For herbs I used basil, cilantro, tarragon, and thyme....odd mix but it seemed to work. I added a couple of cloves of garlic, minced, to the vegetables before grilling, when I tossed them with the olive oil, salt, and pepper. I think both the capers and the olives was overkill...I would prefer just the capers next time. A sprinkle of goat cheese or feta might be nice too. I left the sausages whole, and kept the vegetables in big chunks for ease of grilling and so that it would all be done at the same time.

This worked great. Wonderful and fresh. Used sweet Italian sausage, basil, flat-leaf parsley and mint, lots of kalmatas and you can never have too many capers. Had four different kinds of squash and cut them up early and tossed them in a grille basket. Shook it every 4 minutes and that was it. Really excellent.

It's very difficult to grill 1-inch chunks of summer squash. It's time consuming turning all those little bits and they fall through the grill. Cut them in half lengthwise, toss with oil and grill both sides. Then cut them into 1-inch chunks.

Perfect way to use a few refrigerator ingredients on hand on a Sunday night. I always have capers, Kalamata olives, usually parsley and lemon, and in summer, vidalia onions. I happened to have a few Italian sausages and about a half of an eggplant and also, happily, a package of small assorted colored sweet peppers. On the grill, the recipe was super easy, and made a nice supper out of a few odds and ends.

This is a keeper. Wonderful way to use excess summer squashes from neighbor's garden. Used fresh kielbassa grillers from Farmers Market. Parboiled new potatoes & added vidalia onions & peppers to squash mix. All vegetables sauted on grill in mesh grill pan.

Excellent dish. Since I am not a fan of capers, I leave them out and it is delicious.

might be good if the recipe was actually listed

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