Grilled Sausage and Summer Vegetables

(from Mainergirl’s recipe box)

Source: Taste of Home

Prep time: 20 minutes
Cook time: 20 minutes
Serves 6 people


  • 3/4 cup peach preserves
  • 1/2 cup reduced-sodium soy sauce
  • 3 tablespoons minced fresh gingerroot
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • Dash hot pepper sauce, optional
  • 4 medium sweet red peppers
  • 1 medium eggplant
  • 3 small zucchini
  • 2 small yellow summer squash
  • 12 hot Italian pork or turkey sausage links (4 ounces each)


  1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.

  2. Cut peppers lengthwise in half; remove seeds. Cut eggplant lengthwise into 1/2-in.-thick slices. Cut zucchini and yellow squash lengthwise into quarters. Place all vegetables in a large bowl; drizzle with 1/2 cup of the sauce and toss to coat.

  3. Place vegetables on a greased grill rack. Grill, covered, over medium heat 8-10 minutes or until tender and lightly charred, turning once. Cool slightly. Reduce grill temperature to medium-low heat.

  4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.

  5. Grill sausages, covered, over medium-low heat 15-20 minutes or until a thermometer reads 160° for pork sausages (165° for turkey sausages), turning occasionally. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

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