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Grilled Sausages & Summer Vegetables

By Jason Fung, MD

Grilled Sausages & Summer Vegetables

Ready in less than 30 minutes, this simple recipe from truLOCAL is perfect for a weeknight summer BBQ. From our friends at truLocal
Prep Time 10 mins
Cook Time 25 mins
Course Dinners + Mains
Cuisine American, Mediterranean
Servings 2
Calories 1174 kcal

Ingredients
  

  • 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

Instructions
 

  • Prepare the vegetables. Slice the eggplant and zucchini lengthwise into ½ inch thick slices and slice the peppers lengthwise into quarters.
  • In a large bowl, combine the olive oil, balsamic vinegar, Italian seasoning or oregano, crushed chillies, and a pinch of salt and pepper.
  • 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.
  • 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.
  • 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.
  • Once cooked, remove the vegetables from the grill and slice them into bite-size pieces, and serve warm with sausages.

Nutrition

Nutrition Facts
Grilled Sausages & Summer Vegetables
Amount per Serving
Calories
1174
% Daily Value*
Fat
 
99
g
152
%
Saturated Fat
 
29
g
181
%
Cholesterol
 
170
mg
57
%
Sodium
 
1674
mg
73
%
Potassium
 
2128
mg
61
%
Carbohydrates
 
35
g
12
%
Fiber
 
12
g
50
%
Sugar
 
20
g
22
%
Protein
 
39
g
78
%
Vitamin A
 
2623
IU
52
%
Vitamin C
 
248
mg
301
%
Calcium
 
120
mg
12
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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