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.

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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

Sauce Verte:
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
Salt
Pepper
Italian sausages
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.

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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.

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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.

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I served the sausages and zucchini with slices of a ripe garden tomato sprinkled with salt. A lovely meal!

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By Published On: August 8th, 201425 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

25 Comments

  1. thesinglegourmetandtraveller August 8, 2014 at 8:16 AM - Reply

    Great way to cook sausages!

  2. Our Growing Paynes August 8, 2014 at 8:20 AM - Reply

    Love grilled dishes like these. Quick and delicious.

  3. Cecile August 8, 2014 at 10:04 AM - Reply

    There’s only one word for this post – AWESOME!! I’ve never tried/eaten Sauce Verte but that’s going to change very soon.

    • chef mimi August 9, 2014 at 11:21 AM - Reply

      It really makes a good meal a fabulous meal!!!

  4. anotherfoodieblogger August 8, 2014 at 11:40 AM - Reply

    What a perfect summer meal!

  5. lulu August 8, 2014 at 6:54 PM - Reply

    I’ve not tried this recipe, but I like the cookbook. This one sounds like one very worth trying.

    • chef mimi August 9, 2014 at 11:20 AM - Reply

      The sauce makes this recipe really unique, I feel.

  6. saucygander August 8, 2014 at 6:56 PM - Reply

    The green sauce sounds delightful! Especially with capers.

    • chef mimi August 9, 2014 at 11:20 AM - Reply

      I puts the sausages and zucchini an a new level of deliciousness!

  7. sue marquis bishop August 8, 2014 at 11:39 PM - Reply

    This really looks good! Must try it this week…
    womenlivinglifeafter50.com

    • chef mimi August 9, 2014 at 11:20 AM - Reply

      The green sauce really puts it over the top!

  8. apuginthekitchen August 9, 2014 at 5:08 PM - Reply

    Wonderful meal, love it. That green sauce with the sausage and zucchini looks so delicious,

    • chef mimi August 10, 2014 at 9:13 AM - Reply

      The green sauce makes this meal even better!!!

  9. theclevercarrot August 9, 2014 at 6:39 PM - Reply

    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 ;)

    • chef mimi August 10, 2014 at 9:13 AM - Reply

      The green sauce really puts this easy meal on a higher level. Especially in the summer with fresh herbs.

  10. dedy oktavianus pardede August 10, 2014 at 1:53 AM - Reply

    wow, damn delicious and comforting meals…
    lovely charred zucchinni and sausage…

  11. Jody and Ken August 10, 2014 at 9:56 AM - Reply

    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

    • chef mimi August 10, 2014 at 5:05 PM - Reply

      I can always rationalize eating sausages!!! unfortunately

  12. dianeskitchentable August 12, 2014 at 5:32 PM - Reply

    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.

    • chef mimi August 13, 2014 at 9:01 AM - Reply

      Oh really? I guess I just really love the versatility of zucchini, so I pair them with just about everything!!!

  13. StefanGourmet August 17, 2014 at 10:12 AM - Reply

    Nice — I’d definitely omit the capers, too ;-)

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