Ted and I enjoyed this recipe, it was very fresh and a bit citrus like. Very tasty with the fresh herbs! It was very quick to make and makes about 4 servings. I served it with a baked potato on the side but think that a sweet potato would have been nice too. The possibilities for this dish are limited only by what you’ve got fresh on hand, so don’t hold back—add other summer vegetables, like peppers, eggplant or sweet onions. This is a keeper since it was quick, tasty and low calorie it is a winner!
Serves 4 Prep time about 15 minutes, total time 30 minutes!
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
- 1/3 cup pitted Kalamata olives, halved
- 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.
nutrition information (per serving):
Calories (kcal): 320, Fat (kcal): 26, Fat Calories (g): 240, Saturated Fat (g): 7, Protein (g): 13, Monounsaturated Fat (g): 14, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 3, Sodium (g): 1260, Cholesterol (g): 35, Fiber (g): 2,
Original recipe from Fine Cooking