Slice any extra sausage and cut vegetables smaller; toss together with cooked pasta, 2 Tbsp olive oil and shredded Parmesan.
Total Time: 0:25
Prep: 0:15
Level: Easy
Serves: 4

    2 med. zucchini (about 10 oz.), halved lengthwise
    2 med. yellow squash (about 10 oz.), halved lengthwise
    4 plum tomatoes, halved
    1 med. eggplant (about 8 oz.), quartered lenghtwise
    2 tbsp. olive oil
    kosher salt
    Black pepper
    8 sm. sausage links (about 1 1/2 lb. total)
    2 tbsp. balsamic vinegar
    Small fresh basil leaves, for serving


    Heat grill to medium-high. Brush the cut sides of the zucchini squash, tomatoes, and eggplant with the oil and season with 1/4 teaspoon each salt and pepper.
    Grill the sausages, covered, turning occasionally and brushing with 1 tablespoon vinegar, until cooked through, 12 to 14 minutes. Grill the vegetables until just tender, 3 to 4 minutes per side (1 minute for the tomatoes); transfer to a cutting board.
    Cut the grilled vegetables into 1 1/2 inch pieces and place in a large bowl. Toss with the remaining tablespoon vinegar and 1/4 teaspoon each salt and pepper. Fold in the basil, if desired. Serve with the sausages.


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