Grilled Sausage with Summer Squash, Fresh Herbs & Olives


    • 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.


    • 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.


    • 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