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Grilled Veggies and Smoked Sausage

Sometimes you run across a great recipe from a national retailer that you have to pass along. I was visiting a grocery store when a nice lady handed me a sample of grilled sausage topped with seasoned veggies.

I tasted as I walked by then turned around and picked up a recipe card, coupon, and left the store with some Eckrich® Smoked Sausage in my buggy. You can use any veggies you want or follow their lead by using bell peppers, summer squash, zucchini and onions. Here’s the recipe straight from Eckrich!

1 regular size package Eckrich® Smoked Sausage
1 medium red bell pepper, seeded, quartered
1 medium yellow bell pepper, seeded, quartered
1 medium green bell pepper, seeded, quartered
1 large summer squash, halved lengthwise
1 large zucchini, halved lengthwise
1 large sweet onion, cut into 1/2-inch-thick slices (Do not separate into rings)
1/4 cup olive oil
1/2 cup sun-dried tomato dressing

Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Brush bell peppers, squash, zucchini and onions with oil. Place vegetables and sausage on grate of grill; cover grill with lid.
Grill 12 minutes, or until sausage is heated through and vegetables are crisp-tender, turning after 6 minutes.
Remove sausage and vegetables from grill; cut into large pieces.
Place sausage and vegetables on large platter. Drizzle with dressing. Serve warm.


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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