Summer may be on the way out, but there are still plenty of summer vegetables to pick from at our farmers market. On Saturday I loaded up on some, picked up a couple of pounds of spicy Italian sausage at the local butcher, and made this for dinner:
GRILLED SAUSAGE WITH SUMMER SQUASH, FRESH HERBS & OLIVES
If you like, add other summer vegetables, like peppers, eggplant or sweet onions.*
1 1/2 lb. mixed summer squash, cut into 1-inch chunks
2 Tbs. extra-virgin olive oil
Kosher salt and black pepper
1 lb. Italian sausage links (chicken or pork)
1/3 cup mixed herbs, such as cilantro, parsley, mint, and basil, chopped
1 Tbs. capers, rinsed
Squeeze of fresh lemon juice**
Prepare a medium-hot grill fire.
Toss the squash with the olive oil in a medium bowl, season to taste with salt and pepper.
Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
Fine Cooking No. 94, September 2008; back cover
*I used zucchini, yellow squash, eggplant, and sweet red peppers.
**I forgot the lemon juice. It was still good.
According to the magazine, it’s supposed to take twenty minutes from start to finish. It didn’t. That might be because I made a lot of it, or it might be that I’m just slow. That said, we could easily have done this on a weeknight.
I finally bought a grill basket!
The boys were stealing the olives, so I made Curly help me cut some more. He was happy to oblige.
The only complaint I got was that there were too many vegetables and not enough sausage. In my book, that isn’t a problem, but it’s something that can be easily fixed!
Last week I made pork barbecue in the slow cooker. Tonight we’re using the leftover sauce to make barbecued chicken. This weekend I plan to try something I’ve never done before: Gazpacho. Wish me luck!