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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 6 Servings
- 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
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.
WW (Old Points) 3 / WW (Points+) 3
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