It’s one of the easiest dinners I’ve prepared this spring—a time when easy is essential. My three kids, one each in elementary, middle and high school, are in the thick of homework, school projects, swim practice, track meets, community plays and charity work. All of those activities come with their own mom-involved to-do list. A simple dinner is key to survival, and I’m here to tell you that Grill Night checks that box and a whole bunch more.
It’s brainless. Check. It’s flavorful. Check. It’s low in carbs and high in protein. It generates almost no dirty dishes. It’s popular among the kiddos, and it’s easily repurposed in lots of other dishes. Check, check, check.
I grew up in a family that grilled at least weekly, and one strategy we always deployed was to grill a bunch of stuff over the weekend to enjoy throughout the week. Grilling is indeed a leisure sport, best enjoyed with a glass of wine and a little extra time. So I opted to hold this particular Grill Night on a recent Sunday when I had time to get the coals just right. Honestly, I wish I had a gas grill for its ease … but then there’s the purist thing.
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I cooked a variety of sausages and produce that included squash, zucchini, eggplant, poblano peppers, red bell peppers and scallions. Once the items were cooked through and showed pretty char marks, I arranged them on a large platter, and brought it to the table. All I needed to add was mustard for dipping.
While you can grill any protein you like, one of the reasons my family always served sausage, and while I still grill it today, is that it’s great the next day. And the next. Unlike beef or pork, which I like to cook to medium rare, sausage doesn’t dry out or overcook from reheating. And along with all those yummy vegetables, you can use it all week long in everything from omelets to pastas.
Here’s how:
Grilled Sausage and Vegetables
Servings: 4
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4-6 links of your favorite sausages (here, I used Richard’s smoked pork sausage, andouille and boudin)
2-3 small zucchini
2-3 small squash
1 eggplant
1 red bell pepper
1 poblano pepper
1 bunch of scallions
1/3 to ½ cup olive oil
Kosher salt and fresh ground black pepper to taste
Prepare and light the grill. Wash and dry the vegetables. Cut the zucchini and squash lengthwise. Slice the eggplant into 1/2-inch rounds. Cut the bell pepper and poblano pepper in half and remove seeds and stems. Add the cut vegetables, including uncut scallions, to a large bowl and drizzle with enough olive oil to coat well. Use your hands to toss. Spread out on a platter and sprinkle with salt and pepper. Grill the sausages, which you can also split lengthwise before grilling, and the cut vegetables over a medium to medium-high grill until cooked through. Arrange on a platter and serve.
Maggie Heyn Richardson is a regular 225 contributor. Reach her at hungryforlouisiana.com.