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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
Course: Entrees
Cuisine: American
Keyword: Grilling Recipes
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

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