Marinated Summer Veggies with Chicken Sausage
It’s the hot-weather cooking conundrum: What’s a light, refreshing meal that’s not a salad? No one wants to spend hours in the kitchen over a hot stove, and there are only so many greens you can eat before your taste buds start demanding more action.
The answer: Marinated Veggies with Chicken Sausage.
In this flavor-rich dish, colorful summer veggies like zucchini, squash, cherry tomatoes, bell peppers, and green beans soak in a tart marinade; chicken sausage adds a boost of protein. Just make sure to use an all-natural chicken sausage to avoid preservatives and keep the sodium low.
Total Time: 58 min. Prep Time: 20 min. Cooking Time: 8 min. Yield: 4 servings
Ingredients: 2 tsp. olive oil 2 Tbsp. balsamic vinegar 2 Tbsp. fresh lime juice 2 cloves garlic, chopped Sea salt (or Himalayan salt) and ground black pepper (to taste; optional) 1 lb. green beans, ends removed 2 medium zucchini, sliced 2 medium summer (crookneck) squash, sliced 1 cup halved cherry tomatoes 1 medium green bell pepper, sliced 1 medium red onion, sliced 4 cooked chicken sausages, sliced 2 Tbsp. chopped fresh basil
Preparation: 1. To make marinade, combine oil, vinegar, lime juice, and garlic in a medium bowl; whisk to blend. 2. Season with salt and pepper, if desired; whisk to blend. Set aside. 3. Place green beans, zucchini, summer squash, tomatoes, bell pepper, and onion in a re-sealable plastic bag (or large bowl). Add marinade; shake to blend. Let sit for 30 minutes. 4. Preheat grill or broiler to high. 5. Place veggie mixture on a large sheet pan (or broiler pan). Add sausages; mix well. Spread out evenly. 6. Grill or broil for 4 to 8 minutes, turning occasionally, until vegetables begin to soften. 7. Sprinkle with basil before serving.
Tips: • Look for all-natural chicken sausage that does not have preservatives and is not high in sodium. • You can start with raw or cooked sausage, just make sure it’s cooked when you add it to the veggies.
