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Grilled Sausages & Summer Vegetables

Written by Stephanie Kay
  • 30 minutes
  • 4

Ready in less than 30 minutes, this simple recipe is perfect for a weeknight summer BBQ.

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  • four Italian sausage
  • one eggplant
  • two green zucchini
  • one yellow zucchini
  • one red bell pepper
  • one yellow bell pepper
  • quarter cup olive oil
  • two tbsp balsamic vinegar
  • two cloves garlic, grated or minced
  • one tbsp Italian seasoning or oregano
  • half tsp crushed chillies (optional)
  • salt
  • black pepper


1. Prepare the vegetables. Slice the eggplant and zucchini lengthwise into ½ inch thick slices and slice the peppers lengthwise into quarters.

2. In a large bowl, combine the olive oil, balsamic vinegar, Italian seasoning or oregano, crushed chillies, and a pinch of salt and pepper.

3. Add sliced vegetables to the bowl with the olive oil mixture and toss until everything is well coated. If needed, add a touch more olive oil, balsamic vinegar and seasoning to ensure all of the vegetables are well coated.

4. Heat a grill to medium-high heat, add vegetables to one side of the grill and cook, turning once, until tender; 8-10 minutes for the bell peppers, 5-7 minutes for the zucchini and eggplant.

5. On the other side of the grill, add sausages and cook for 8-12 minutes until cooked through with an internal temperature of 160°F.

6. Once cooked, remove the vegetables from the grill and slice them into bite-size pieces, and serve warm with sausages.

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