"Fire up the grill! Grill up the bounty of summer vegetables and our Sweet Italian chicken sausage. Generously season with fresh basil and garlic and whisps of freshly ground black pepper, and enjoy!"
Ingredients
1 package al fresco Sweet Italian Chicken Sausage
1 medium zucchini, diagonal slice ¼” thick
1 medium yellow squash, diagonal slice ¼” thick
1 medium red bell pepper, sliced in long strips 1 ½ “ wide
1 medium green bell pepper, sliced in long strips 1 ½ “ wide
1 medium orange bell pepper, sliced in long strips 1 ½ “ wide
½ bunch asparagus
1 medium red onion, sliced ¼” round slices
½ pound petit potatoes, cut in half
Pan spray
½ cup olive oil
½ cup basil finely chopped
2 cloves garlic minced
Directions:
- 1Pre heat grill to medium high, lightly oil grates.
- 2Prepare the vegetables by coating them with pan spray and grill evenly on both sides. Remove to a platter. NOTE: start the potatoes 10 -15 minutes early and cook until tender.
- 3Grill the sausages and rotate every 2 – 3 minutes. Grill for 6 – 8 minutes or to an internal temperature of 165 df. Slice on the diagonal ½” thick.
- 4Meanwhile, mix the olive oil, basil, and garlic together.
- 5Brush the grilled vegetables with the basil blend, season with salt and pepper. Add the sausage slices to the platter.
- 6 Serve immediately with your favorite dipping sauce.
