Sausages and Zucchini
This recipe comes from a cookbook I was gifted by my family, Kitchen Garden, published for Williams-Sonoma. It’s exactly what you’d expect with that title – seasonal recipes using fresh garden fruits and vegetables, plus a chapter on chicken coops and bee hives. The author is Jeanne Kelley.
Now, every one has enjoyed grilled sausages and zucchini, I’m sure, but this recipe caught my eye for a specific reason. After the sausages and zucchini are grilled, they are tossed with a green sauce. The sauce it not unlike a chimichurri, if you use that term loosely, but with the addition of fresh basil, oregano, and capers.
My husband hates capers and everything pickled. So for today’s recipe I’m omitting them. But I’ll probably toss a few on my sausages and zucchini when I sit down for dinner tonight.
Grilled Zucchini and Sausages with Sauce Verte
Adapted from Kitchen Garden Cookbook
1/3 cup fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons packed parsley leaves
2 tablespoons capers (or not)
1 tablespoon fresh lemon
1 tablespoon fresh oregano leaves
2 teaspoons Dijon mustard
1 clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
2 pound zucchini, trimmed and halved, or a variety of squashes
Olive oil, for brushing
2 tablespoons fresh parsley leaves
First make the green sauce by adding all of the ingredients to a food processor, except the oil. Process some, and then add the olive oil. I left it with some texture to it, but you can alternatively make a smooth puree. Although, if you want it really smooth, I’d use a blender.
Prepare a charcoal grill, electric grill, or whatever you’re going to use to cook the sausages and zucchini. I’m using my oven for the “grilling” because I have a wonderful roast setting on it that roasts both meat and veggies perfectly.
Preheat your oven to 400 degrees, if you don’t have a roast setting and want to use your oven.
Place the sausages and zucchini in a roasting pan and drizzle some olive oil over everything. Place the pan in the oven and roast until the sausages are no longer pink, and the zucchini are fully cooked as well.
Pour some of the sauce over the sausages and zucchini, and serve with extra sauce.
And add capers, if you’ve been forced to omit them from the sauce. I completely forgot about the capers, and it was delicious without them.
I served the sausages and zucchini with slices of a ripe garden tomato sprinkled with salt. A lovely meal!
Great way to cook sausages!
Love grilled dishes like these. Quick and delicious.
There’s only one word for this post – AWESOME!! I’ve never tried/eaten Sauce Verte but that’s going to change very soon.
It really makes a good meal a fabulous meal!!!
What a perfect summer meal!
I’ve not tried this recipe, but I like the cookbook. This one sounds like one very worth trying.
The sauce makes this recipe really unique, I feel.
The green sauce sounds delightful! Especially with capers.
I puts the sausages and zucchini an a new level of deliciousness!
This really looks good! Must try it this week…
The green sauce really puts it over the top!
Wonderful meal, love it. That green sauce with the sausage and zucchini looks so delicious,
The green sauce makes this meal even better!!!
I love a good tray bake! This combo looks absolutely delicious, and something my husband would like too. I’m always down for an easy, yet crowd pleasing meal. It’s a good thing I just bought some capers ;)
The green sauce really puts this easy meal on a higher level. Especially in the summer with fresh herbs.
wow, damn delicious and comforting meals…
lovely charred zucchinni and sausage…
Thank you so much!
Good recipe–clever idea with the green sauce at the end. I can rationalize eating the sausages if I accompany it with the zucchini. :-) Ken
I can always rationalize eating sausages!!! unfortunately
Now that looks and sounds fantastic. I’m looking for new ideas for the abundance of zucchini friends are kind enough to share. I have to admit that I’ve never paired sausage with zucchini – you have such a wealth of great ideas.
Oh really? I guess I just really love the versatility of zucchini, so I pair them with just about everything!!!
Nice — I’d definitely omit the capers, too ;-)