GRILLED SAUSAGES AND VEGGIE MEDLEY - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

GRILLED SAUSAGES AND VEGGIE MEDLEY

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GRILLED SAUSAGES AND VEGGIE MEDLEY

4 to 6 servings

 

  • 4 to 6 hot dogs or sausages of choice (all-beef, pork and beef, reduced-fat and/or sodium, chicken, turkey, vegetarian-style, Bratwurst, Knockwurst,
  •  Italian- style or Polish-style sausage, other specialty sausages, or a combination)(see notes)

 

Grilled Vegetable Medley


Condiments of choice (mustard, catsup, chili sauce, mayonnaise, sour cream or reduced-fat sour cream, horseradish sauce, unflavored yogurt or reduced fat yogurt, salsa, etc.)

 

Arrange hot dogs/franks or other sausages on grill rack at highest level over medium coals (ash gray and glowing) or at medium setting of a gas grill.  Grill hot dogs/franks or other sausages until well browned on all sides, about 10 minutes total, possibly 15 minutes for Italian or Polish-style sausages. Or, broil sausages on a grill rack, about 4 to 6 inches from heat source, about 5 to 7 minutes per; turn (over) sausages and continue broiling, about 5 to 7 minutes or until done.  May also pan-grill sausages in a large heavy skillet lightly coated with non-caloric vegetable cooking spray about 5 to 7 minutes per side, turning (over) sausages once, or until done. Serve immediately with Grilled Vegetable Medley and accompanied with condiments of choice.

 

Note: For persons with larger appetites, serve two sausages per serving.

Note: May serve sausages in buns or accompany with grilled garlic bread, if desired.

 

Grilled Vegetable Medley

  • 4 to 6 servings
  • 8 to 12 whole medium mushrooms
  • 8 to 12 whole cherry (very small) or grape tomatoes
  • 2 large sweet onions, peeled and cut vertically into wedges, each wedge separated into pieces, or 8 to 12 whole very small (boiling) onions, peeled and blanched (see note)
  • 1 to 2 small zucchini, stem(s) removed and cut lengthwise into slices (optional
  • 1 small sweet red or yellow pepper or ½ of each, cored, seeded, and cut into
  • 1½-inch squares or pieces
  • 1 small green pepper, cored, seeded, and cut into 1½-inch squares or pieces 
  • Extra virgin olive oil as desired
  • Finely snipped fresh or dried herbs of choice (thyme or oregano or basil or cilantro or rosemary or sage, or a combination, or dried Italian herbs or dried fines herbs) as desired
  • Salt and freshly ground black pepper to taste
  • Sprigs of desired fresh herbs for garnish                

 

Prepare vegetables for grilling.  Brush each vegetable or piece of vegetable lightly with olive oil; sprinkle each liberally with herb(s) of choice.  Arrange vegetables in one or two layers on a small-holed grill rack lightly coated with non-caloric vegetable cooking spray or in a metal vegetable grill basket (with a long handle) lightly coated with non-caloric vegetable cooking spray.  Grill over medium charcoal coals (ash gray and glowing) about 8 inches above heat source or at medium level of gas grill set at low to medium setting for about 10 minutes or until vegetables are crisp tender, turning vegetables or grill basket with vegetables frequently, being careful not to burn vegetablesDo not overcook vegetables.  Season with salt and pepper to taste.  Remove from heat, garnish with sprigs of desired fresh herbs and serve immediately.

 

Note: Blanch unpeeled whole boiling onions in boiling water to cover for 2 minutes after water returns to a boil; drain well under cold running water to stop cooking action and then remove peel before grilling.

 

Note: Vegetables may also be roasted.  Arrange herbed oil-coated vegetables on a grill rack lightly coated with non-caloric vegetable cooking spray in a broiler pan; bake in a preheated very hot oven (450degrees F.), turning vegetables frequently, for about 10 to 15 minutes or until vegetables are crisp tender.

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