Average Rating: 5TOTAL TIME: Prep: 35 min. Grill: 25 min.
YIELD: 12 servings.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
- 1. Place the first 5 ingredients in a blender; if desired, add pepper sauce. Cover and process until blended.
- 2. 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.
- 3. 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.
- 4. Cut vegetables into bite-sized pieces. Toss with additional 1/4 cup sauce; keep warm.
- 5. 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.
Nutrition Facts
1 sausage with 1 cup vegetables: 362 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1099mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 17g protein.
