Grilled Chicken Sausages And Vegetables Recipes

30-MINUTE EASY GRILLED CHICKEN AND VEGETABLES

Steps:

• Pre-heat the grill/griddle pan.
• Season the chicken with salt and allow to sit while you make the marinade.
• Combine all the marinade ingredients and mix well. Pour half of the marinade over the chicken and the other half over the vegetables. Allow to marinade for a few minutes.
• Grill the chicken for 5-7 minutes per side (depending on thickness) until cooked to your preference. Remove from the grill, cover with foil and allow to rest while you grill the vegetables.
• Grill the vegetables until they are starting to char and are cooked to your preference.
• Remove from the grill and serve with the chicken and lemon wedges for squeezing.

GRILLED CHICKEN SAUSAGES AND VEGETABLES

Steps:

• Toss the vegetables with the olive oil, salt, and pepper.
• Cook the sausages on the grill until fully cooked or warmed through. For raw sausages, this will take 6-8 minutes per side. For precooked sausages, they take 3-4 minutes per side.
• Cook the vegetables on the grill or in a grill basket.They should take 3-4 minutes per side. Roughly chop.
• Drizzle with vegetables with balsamic vinegar and toss with fresh basil. Season with salt and pepper as needed. Serve alongside sausages.

GRILLED ITALIAN SAUSAGES WITH PASTA AND VEGETABLES

Steps:

• Heat coals or gas grill for direct heat. Grill sausages 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until no longer pink in center.
• Brush bell pepper pieces with about 2 tablespoons of the dressing. Add to grill for last 10 minutes of cooking time, turning frequently, until crisp-tender.
• Meanwhile, cook and drain pasta as directed on package.
• Cut sausages into 1/2-inch slices; cut bell peppers into 1 1/2-inch pieces. Toss pasta, sausages, bell peppers, tomatoes and remaining dressing. Sprinkle with basil.

GRILLED SAUSAGES WITH SUMMER VEGETABLES

Steps:

• Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended., 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., 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., Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm., 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.