Total Time: 1 hour
Servings: 12
Ingredients
- 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)
Instructions
- Blend: Place the peach preserves, soy sauce, ginger, water, and garlic in a blender; add hot pepper sauce if desired. Cover and process until smooth and well blended.
- Prep Veggies: Cut the peppers in half lengthwise and remove the seeds. Slice the eggplant lengthwise into 1/2-inch-thick slices. Cut the 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.
- Grill Veggies: Place the vegetables on a greased grill rack. Grill, covered, over medium heat for 8–10 minutes, turning once, until tender and lightly charred. Cool slightly, then reduce the grill temperature to medium-low.
- Chop & Toss: Cut the grilled vegetables into bite-sized pieces. Toss with an additional 1/4 cup of the sauce and keep warm.
- Grill Sausage: Grill the sausages, covered, over medium-low heat for 15–20 minutes, turning occasionally, until a thermometer reads 160°F for pork or 165°F for turkey.
- Serve: Remove sausages from the grill and toss with the remaining sauce. Plate alongside the warm vegetables.
- Serve and Enjoy!
Prep Your Grill:
- Check your propane tank and hose for leaks
- Keep your grill 10 feet away from building structures
- Follow manufacturer’s grill instructions
- Follow proper lighting procedures
- Be present at all times while the grill is on
For more Grill Safety tips, click here