1 lb summer squash, halved lengthwise and sliced
3/4 lb fresh romano beans or green beans, cut into 1 - 1 1/2" pieces
1 lb (4 links) turkey sausage (I used Shadybrook Farms Mild Italian Turkey Sausage)
about 1/3 cup chopped fresh herbs (I used a combination of basil and parsley)
4oz pitted Kalamata olives, cut in half
2 tablespoons capers
juice of 1 lemon
Preheat grill to medium-high heat.
Combine the sliced squash and beans on a baking sheet. Spray with olive oil cooking spray and season with salt and pepper. Also spray the sausages with cooking spray.
Place the vegetables in a grill basket and the sausages right on the grill. If you are using pre-cooked sausages, you won't need to leave them on their very long. Just grill until they are hot throughout and have some nice grill marks. For uncooked sausages, cook for about 20 minutes, turning occasionally, until cooked through and browned. Stir the vegetables every so often, until crisp-tender and lightly charred and beginning to caramelize in spots.
Meanwhile, chop the herbs and slice the olives and add both to a large bowl. When the sausage is done, let it rest for a few minutes and then slice into 1" chunks. Add the sausage pieces and vegetables to the bowl with the herbs and capers. Squeeze the lemon juice over everything, toss, and season to taste with salt and pepper. Serve warm.
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 14.9 g
Cholesterol: 73.3 mg
Sodium: 1,349.6 mg
Total Carbs: 20.5 g
Dietary Fiber: 7.2 g
Protein: 24.9 g