Grilled Sausage with Summer Squash, Fresh Herbs & Olives
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.
Serve with toasty Grilled Bread
on the side and a summery cocktail
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 94
, pp. back cover
July 1, 2008