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Grilled Sausage with Summer Squash, Fresh Herbs & Olives

by Allison Ehri Kreitler

read reviews (6)

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. Serves four.

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Kalamata olives capers mint more more

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 (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 7; Protein (g): 13; Monounsaturated Fat (g): 14; Carbohydrates (g): 10; Polyunsaturated Fat (g): 3; Sodium (mg): 1260; Cholesterol (mg): 35; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 94 , pp. back cover

July 1, 2008

user reviews

Rate this Recipe

by DrKoob, 9/3/2012This 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.

by booch221, 8/29/2012It'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.

by lynnebair, 5/22/2011Perfect 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.

by lilylady, 7/24/2010This 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.

by HBaron, 7/12/2009Excellent dish. Since I am not a fan of capers, I leave them out and it is delicious.

by djbdjbname, 6/17/2009might be good if the recipe was actually listed

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