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Roasted Garlic Chicken Sausage with Summer Grilled Vegetables

https://www.alfrescoallnatural.com/images/default-source/al-fresco-recipes/0532_af_rsgr_summergrilledvegetables-006.jpg 40 mins 25 min 15 min 6

1 12 oz package al fresco Roasted Garlic chicken sausage, fully cooked

3 fresh garlic cloves, finely minced

2 Tbsp fresh thyme, finely minced and extra sprigs for garnish

2 Tbsp fresh chopped parsley

2 Tbsp fresh rosemary, finely chopped

1 tsp fresh lemon peel

2 Tbsp fresh squeezed lemon juice

1/2 tsp salt

1/2 tsp black ground pepper

1/4 cup extra virgin olive oil

12 oz fresh asparagus, trim stems

1 each sweet yellow bell peppers, sliced into 6 or 8 strips

1 1/2 cup fresh zucchini squash with skin on, cut diagonally 3/8 inch thick

1/2 lb fresh yellow summer squash, cut diagonally 3/8 inch thick

6 oz fresh portabella mushrooms, sliced 3/8 inch thick

1 medium fresh sweet onion, cut circular slices 3/8 inch thick

Cooking Spray, extra virgin olive oil

Roasted Garlic Chicken Sausage with Summer Grilled Vegetables
Filters:
Serves6 Prep Time25 min Cook Time15 min
240Calories 14gFat 530mgSodium More
Nutritional Info Per Serving
Sodium530mg Sugars7g
Total Fat14g Cholesterol45mg
Carbohydrates16g Dietary Fiber4g
Saturated Fat2.5g Protein14g
Instructions
  • Mix the garlic, freshly chopped herbs, lemon peel & juice, salt & pepper with the olive oil to make a marinade.
  • Coat the vegetables with the pan spray. Grill vegetables and sausage (may want to move sausages to the outside of the grill so that the casings do not burst).
  • Brush the vegetables with the herb marinade once the vegetables are turned over on the grill. When tender, remove from grill to serving platter.
  • Allow sausages to rest for 5 minutes then slice 1/4 inch thick on the diagonal. Arrange on the platter with the grilled vegetables.
  • Drizzle any left over marinade over the vegetables and sausage slices. Garnish with fresh thyme and serve immediatley.
Ingredients

1 12 oz package al fresco Roasted Garlic chicken sausage, fully cooked

3 fresh garlic cloves, finely minced

2 Tbsp fresh thyme, finely minced and extra sprigs for garnish

2 Tbsp fresh chopped parsley

2 Tbsp fresh rosemary, finely chopped

1 tsp fresh lemon peel

2 Tbsp fresh squeezed lemon juice

1/2 tsp salt

1/2 tsp black ground pepper

1/4 cup extra virgin olive oil

12 oz fresh asparagus, trim stems

1 each sweet yellow bell peppers, sliced into 6 or 8 strips

1 1/2 cup fresh zucchini squash with skin on, cut diagonally 3/8 inch thick

1/2 lb fresh yellow summer squash, cut diagonally 3/8 inch thick

6 oz fresh portabella mushrooms, sliced 3/8 inch thick

1 medium fresh sweet onion, cut circular slices 3/8 inch thick

Cooking Spray, extra virgin olive oil

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