Best Summer Harvest Veggie Grill Recipes

SAUSAGE VEGGIE GRILL

Sausage Veggie Grill image

With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. It's very easy and yummy for a summer get-together on the patio! -Laura Hillyer, Bayfield, Colorado

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 pound Italian sausage links, cut into 1/2-inch slices
1 medium zucchini, cut into 1-inch slices
1 medium yellow summer squash, cut into 1-inch slices
1 medium sweet red pepper, sliced
1 medium onion, cut into wedges
1 cup quartered fresh mushrooms
1/4 cup olive oil
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1 teaspoon garlic salt
1 teaspoon paprika

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 359 calories, Fat 29g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 993mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.

SUMMER HARVEST VEGGIE GRILL

Summer Harvest Veggie Grill image

A very healthy mixture of all kinds of veggies, grilled to perfection! The best way to cook them is on a BBQ wok, (Square metal pan with holes in it) but I have also done it in a foil pan in the oven in winter. If you don't have a BBQ wok, you can use a foil pan on the BBQ, it works.

Provided by C and Ds Mommy

Categories Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup zucchini, sliced about 1/2-inch thick
1 cup broccoli floret, chopped into bite sized pieces
1 cup cauliflower, chopped into bite sized pieces
1 medium onion, sliced into rings
1 cup mushroom, left whole so use small buttons
10 -15 green beans (I usually leave mine whole, not cut up)
1/2 cup baby carrots (if they're big ones, cut them in half lengthwise)
1 red pepper, cut in long slices
2 tablespoons garlic, minced
1/2 teaspoon pepper
1/2 teaspoon seasoning salt
1/4 cup olive oil

Steps:

Mix all ingredients together in a large bowl or better yet, a very large ziplock bag. Stir to coat all the veggies with the seasonings.
If you have time, refridgerate for about 1 hour to let the flavours blend.
Place in BBQ wok on the grill which has been pre heated to medium heat. Grill, turning frequently for about 10-15 minutes, or until veggies are done to your liking.
If doing in the oven, place in foil pan and cover with foil wrap. Bake at 350 for about 30 minutes.
Yummy!

Nutrition Facts : Calories 177.2, Fat 14, SaturatedFat 2, Sodium 32.8, Carbohydrate 12, Fiber 3.1, Sugar 5.3, Protein 3.2

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