Grilled Sausages & Summer Vegetables
Dinners + Mains

Grilled Sausages & Summer Vegetables

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Ready in less than 30 minutes, this simple recipe from truLOCAL is perfect for a weeknight summer BBQ.

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Grilled Sausages & Summer Vegetables
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 25 m
  • Servings:


  • 4 Italian sausage
  • 1 eggplant
  • 2 green zucchini
  • 1 yellow zucchini
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 2 cloves garlic grated or minced
  • 1 tbsp Italian seasoning or oregano
  • 1/2 tsp crushed chillies optional
  • salt
  • black pepper


  1. Prepare the vegetables. Slice the eggplant and zucchini lengthwise into ½ inch thick slices and slice the peppers lengthwise into quarters.
  2. In a large bowl, combine the olive oil, balsamic vinegar, Italian seasoning or oregano, crushed chillies, and a pinch of salt and pepper.
  3. Add sliced vegetables to the bowl with the olive oil mixture and toss until everything is well coated. If needed, add a touch more olive oil, balsamic vinegar and seasoning to ensure all of the vegetables are well coated.
  4. Heat a grill to medium-high heat, add vegetables to one side of the grill and cook, turning once, until tender; 8-10 minutes for the bell peppers, 5-7 minutes for the zucchini and eggplant.
  5. On the other side of the grill, add sausages and cook for 8-12 minutes until cooked through with an internal temperature of 160°F.
  6. Once cooked, remove the vegetables from the grill and slice them into bite-size pieces, and serve warm with sausages.
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