Mixed Grill Recipe with Sausages, Mini Peppers & Zucchini

This mixed grill meal of sausages, peppers and zucchini is really more of a concept than a recipe. If there is no time to marinate or no patience to deal with finicky chicken breasts, then a “clear the fridge” mixed grill is the way to go. My family could happily eat sausages any which way I cook them, so this meal is met with happy dances and high-fives.

Last week, I posted my new favorite summertime drink, Fresh Strawberry & Lime Tom Collins Cocktail, and mentioned that I’m pairing up with OXO to celebrate the summer grilling season. This week it’s time to move on from cocktails and fire up the grill.

Over the life of my grilling career (okay, the past three years), I have managed to drop or mangle countless pieces of meat and vegetables, thanks to less-than-stellar grilling tools. As usual, OXO manages to combine function and style with their versions. Their OXO Steel 4-Piece Grilling Set includes an enormous basting brush with silicone bristles, a spatula, spring-loaded tongs (love these things) and a hook for transferring large pieces of meat (bring on the ribs) from plate to grill.

When I first looked at OXO SteeL 4-Piece Grilling Set, I couldn’t figure out how the heck I was supposed to hang the tools on my barbecue. Then I realized that the hooks slide into the tools when not in use so that they don’t get in the way when you are cooking. Um, brilliant.

Now, let’s get down to grilling.

The recipe:

If using wooden skewers, soak them in warm water for 30 minutes before use.

Preheat the grill to medium-high heat.

Thread the sausages crosswise onto a pair of skewers. This will make them easier to turn while cooking.

**I used 5th Street Grill Italian Turkey Sausages with Peppers & Onions that I found at Costco, but use whichever sausages appeal to you. The 5th Street Grill sausages contain only 100 calories and 3.5g of fat per sausage link.

If using regular bell peppers, core and seed them, cut them into quarters. Thread the bell peppers onto a pair of skewers.

Cut the zucchini in half crosswise, then each piece in half lengthwise. Thread the zucchini pieces crosswise onto a pair of skewers.

Brush the bell peppers and zucchini with olive oil, and season with salt and pepper.

Grill the sausages until heated through, about 10 minutes, turning halfway through.

While the sausages are cooking, add the bell peppers and zucchini to the grill and cook until lightly charred and just tender, about 5 minutes, turning halfway through. Serve.

Other grilling recipes:

Grilled Zucchini & Eggplant Parmesan {Vegetarian}
Grilled Marinated Tri-Tip Steak with Red Pepper Cilantro Pesto

Mixed Grill Recipe with Sausages, Mini Peppers & Zucchini

This mixed grill meal of sausages, peppers and zucchini is really more of a concept than a recipe. If there is no time to marinate or no patience to deal with finicky chicken breasts, then a "clear the fridge" mixed grill is the way to go. My family could happily eat sausages any which way I cook them, so this meal is met with happy dances and high-fives.

5 from 1 vote

Print Pin Rate

Course: Entrees

Cuisine: American

Keyword: Grilling Recipes

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 143.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

• 6 flavored turkey or chicken pre-cooked sausages
• 6 mini or 3 regular red, yellow, or orange bell peppers
• 2 small zucchini
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

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Instructions

• If using wooden skewers, soak them in warm water for 30 minutes before use.
• Preheat the grill to medium-high heat.
• Thread the sausages crosswise onto a pair of skewers. This will make them easier to turn while cooking.
• If using regular bell peppers, core and seed them, cut them into quarters. Thread the bell peppers onto a pair of skewers.
• Cut the zucchini in half crosswise, then each piece in half lengthwise. Thread the zucchini pieces crosswise onto a pair of skewers.
• Brush the bell peppers and zucchini with olive oil, and season with salt and pepper.
• Grill the sausages until heated through, about 10 minutes, turning halfway through.
• While the sausages are cooking, add the bell peppers and zucchini to the grill and cook until lightly charred and just tender, about 5 minutes, turning halfway through. Serve.

Notes

WW (Old Points) 3 / WW (Points+) 3

Nutrition

Serving: 1Sausage, 1 Pepper, 2-3 Zucchini | Calories: 143.6kcal | Carbohydrates: 6.7g | Protein: 15.8g | Fat: 5.9g | Saturated Fat: 1.3g | Cholesterol: 50mg | Sodium: 846.4mg | Potassium: 221.4mg | Fiber: 2.9g | Sugar: 3.3g

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

Disclosure: The OXO tools shown in this post were provided to me by OXO. In addition, I am being compensated for this post. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.