Grilled Sausage with Summer Squash, Fresh Herbs & Olives

Ingredients

• 1-1/2 lbs Mixed Summer Squash - Cut into 1" Chunks
• 2 Tbs Olive Oil
• Kosher Salt
• Freshly Ground Black Pepper
• 1 lb Italian Sausage Links - Chicken or Pork
• 1/3 Cup Mixed Herbs (e.g. Cilantro, Parsley, Mint & Basil) - Chopped
• 1/3 Cup Pitted Kalamata Olives - Halved
• 1 Tbs Capers
• Squeeze of Fresh Lemon Juice

*Other summer vegetables such as bell peppers, eggplant or sweet onions can be added to the mix.

Preparation

• Prepare a medium-hot grill.
• Toss the squash with the olive oil in a medium bowl; season to taste with salt & pepper.
• Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through (~8-12 minutes). Cut the sausage into 1" chunks. Toss the squash and sausage with the herbs, olives and capers. Season with lemon juice, salt and pepper.

Notes

• Grilled ciabatta bread is a nice accompaniment.
• Leftover sausage and vegetables is wonderful served over vinaigrette dressed romaine leaves, topped with avocado, feta and pine nuts.

Fine Cooking (September 2008)