This has got to be the easiest meal ever – 30 minutes tops from fridge to table, and my husband couldn’t stop saying how good it was! I used to make the traditional Italian Sausage Pepper Pasta for him all the time, but our eating habits have changed a bit, and he’s been missing some Italian favorites. This grill platter today is my effort to add more veggies to a classic combination that never gets old!
To prepare the onion, start by cutting off both ends and peeling the onion. Slice it into 1/2″ ‘steaks’ from the top down. You’ll want to leave the core intact because it helps keep them together on the grill.
For the zucchini, cut off both ends and slice them in half lengthwise. I used sweet mini peppers which only require washing before your grill them. If you use bell peppers, remove the core and seeds, then cut them in half.
While the sausage and veggies grill, make your balsamic dressing. I finally noticed there’s measurements on the side of my mason jars, so I poured in the vinegar and then the olive oil – no measuring cups! Why have I never noticed that before??? Once you have all your ingredients for the vinaigrette, simply secure a lid on top and shake to emulsify!
Core the tomatoes and cut them into quarters lengthwise. Then, cut the slices crosswise into small pieces.
When you turn the veggies on the grill, be extra careful with the onions as they tend to fall apart as you can see in the picture. Once everything is done, arrange it on a platter, drizzle with the balsamic vinaigrette, sprinkle with chopped tomato, and garnish with freshly cut basil leaves.
If you’re looking to bulk up your meal, try adding roast sweet potatoes. I’ve grilled sweet potatoes all kinds of ways, but overall I prefer the oven method. If you grill them whole or halved, they take forever and if you grill slices, they take up too much space and you have to do a couple of rounds with the bbq – either way popping them in the oven is way easier!Print
- 1 pound Italian Sausage links, sweet or hot variety
- 8 ounces mini sweet peppers, or your choice of bell peppers
- 1 vidalia onion (1 pound), or other sweet onion
- 1 1/2 pounds zucchini (about 4)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 1/2 Teaspoon sea salt
- 1/4 cup basil, cut into thin ribbons (chiffonade)
- 8 ounces tomatoes, chopped
- optional grated parmesan
- sea salt and pepper to taste
- Preheat the grill over high heat, and while it’s heating, prepare the veggies.
- Cut off the ends and peel the onion. Cut it into 1/2″ ‘steaks’ from the top to the bottom, leaving the core intact to help keep the onion from falling apart on the grill.
- Cut off both ends of the zucchini and slice them in half lengthwise.
- Place everything on the grill and lower the heat to medium.
- While everything is cooking, make the dressing and garnishes.
- For the dressing, place everything in a mason jar (the measurements are on the side of the jar, so you don’t have to use measuring cups). Secure a lid over the top and shake vigorously until the vinaigrette emulsifies.
- Turn everything on the grill after 8-10 minutes. If the peppers are really small, you’ll need to turn them sooner and they may be done before everything else (simply remove them from the grill when they’re done and place them on your serving platter).
- Continue to cook until the sausages are fully cooked and the zucchini and onions soften, an additional 8-10 minutes.
- When everything is cooked through, arrange it all on a serving platter.
- Drizzle with the balsamic vinaigrette, and garnish with the sliced basil and parmesan if you’re using it.
The cooking times are how long it took for my meat and veggies to grill, but it will depend greatly on the size of whatever you’re using.