Grilled Sausages with Summer Veggies

Grilled Sausages and Summer Veggies


  • 1/2 cup fruit preserves (or 1/4 cup honey)
  • 1/2 cup reduced-sodium soy sauce
  • 3 Tablespoons water
  • 3 garlic cloves, minced
  • 1 Tablespoon, ground ginger
  • Dash hot pepper sauce, optional
  • 2 medium purple bell peppers
  • 1 medium eggplant, optional
  • 2-3 summer squash 
  • 6 sausages


  1. In a blender, combine preserves (or honey), soy sauce, ginger, water, minced garlic cloves, and hot pepper sauce. Blend until well combined.
  2. Cut the purple bell peppers lengthwise in half, remove the seeds. If using, slice the eggplant lengthwise into 1/2" thick slices.and cut the summer squash lengthwise into quarters.
  3. In a large bowl, place all the vegetables and drizzle with 1/2 cup of the sauce mixture. Toss to coat the vegetables evenly.
  4. Preheat the grill to medium heat. Place the vegetables on a greased grill rack and grill, covered, for 8-10 minutes. Turn them once during cooking, until the vegetables are tender and lightly charred. Remove and let them cool slightly. Reduce the grill temperature to medium-low heat.
  5. Cut the grilled vegetables into bite-sized pieces and toss them with an additional 1/4 cup of the sauce. Keep warm.
  6. Grill the sausages, covered, over medium-low heat for 15-20 minutes, turning occasionally until they reach an internal temperature of 160°F.
  7. Remove and toss with the remaining sauce.
  8. Serve the grilled sausages with the vegetables.