We were both blown away by just how wonderfully tasty this grilled marinated sausage and vegetable medley was. The perfect dish for a nice (but kinda warm) spring day here in Indiana, it couldn’t have been any easier. We just grilled a few vegetables and a little smoked sausage, tossed them all into a pan along with some broth and balsamic vinegar, and in no time we had a complete dinner. And yes, like us you’ll want to drink the juices out of the bottom of the pan. It’s divine. It’s what gives all the vegetables such a wonderful flavor.
No Matter What You Use, It’ll Be Fantastic
There aren’t any rules to making a grilled marinated sausage and vegetable medley. Use whatever meat and vegetables you desire or can find fresh. I went with a no-thrills smoked sausage ring, sliced into rings, and then just grilled a few of our favorite vegetables. Zucchini would also be great in it, along with squash (I love grilled squash and grilled Tuscan vegetables).
Any time you use a disposable pan, make sure you support it from the bottom. I like to slide my grill spatula underneath and lift it up just a little. I then slide a more rigid sheet tray between the pan and grill to support it.
Grilled Marinated Sausage and Vegetable Medley
Ingredients
- 18 ounces smoked sausage
- 1 ½ pounds baby potatoes
- Vegetable oil
- 3 ears corn on the cob husked
- 1 large sweet onion quartered
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- ¼ cup balsamic vinegar
- 1 quart vegetable broth
Instructions
- Fire up your grill for direct and indirect cooking.
- Grill the sausage then cut into rounds.
- Toss the potatoes with just a splash of oil and grill (I use a grill basket) until just starting to get soft. Remove.
- Also place the corn onto the grill. Rotating often, cook until starting to char.
- In a large deep disposable aluminum pan combine all ingredients.
- Place back onto the grill over indirect heat and let cook another 30 minutes-1 hour or until the potatoes are completely done and the onions are softened. You don’t want the broth to boil, but a light simmer is ok.
- Serve hot with plenty of the broth from the bottom of the pan.
Nutrition
Nutritional values are approximate.