Grilled Sausage With Summer Squash Fresh Herbs & Olives
11 lb. mixed summer squash, cut into 1-inch chunks
2 Tbs. extra-virgin olive oil kosher salt and freshly ground
black pepper
1 lb. Italian sausage links (chicken or pork)
1/3 cup mixed fresh herbs, such as cilantro, parsley, mint,
and basil, chopped
1/3 cup pitted Klamath olives, halved
1 Tbs. capers, rinsed Squeeze of fresh lemon juice
1. Prepare a medium-hot grill fire. Toss the squash with the
olive oil in a medium bowl; season to taste with salt and pepper.
2. Grill the squash and the sausage, turning frequently,
until the squash is just tender and the sausage is cooked through, 8 to 12
minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with
the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
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