Grilled Squash And Sausages With Sauce Verte From 'Kitchen Garden Cookbook' Recipe

Name: Grilled Squash And Sausages With Sauce Verte From 'Kitchen Garden Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup (1 ounce/30 g) packed fresh basil leaves; 1 green onion, coarsely chopped; 2 tablespoons packed fresh flat-leaf parsley leaves; 2 tablespoons capers; 1 tablespoon fresh lemon juice; 1 tablespoon fresh oregano leaves; 2 teaspoons Dijon mustard; 1 clove garlic, coarsely chopped; 3 tablespoons extra-virgin olive oil; &nbsp; 2 pounds (1 kg) summer squash, such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise; Extra-virgin olive oil, for brushing; Kosher salt and freshly ground pepper; 6 French garlic or hot Italian sausages, about 1 1/2 pounds (750 g) total weight; 2 tablespoons fresh flat-leaf parsley leaves

Servings: persons

1/3 cup (1 ounce/30 g) packed fresh basil leaves
1 green onion, coarsely chopped
2 tablespoons packed fresh flat-leaf parsley leaves
2 tablespoons capers
1 tablespoon fresh lemon juice
1 tablespoon fresh oregano leaves
2 teaspoons Dijon mustard
1 clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
&nbsp
2 pounds (1 kg) summer squash, such as pattypan, zucchini, or crookneck, trimmed and halved lengthwise
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
6 French garlic or hot Italian sausages, about 1 1/2 pounds (750 g) total weight
2 tablespoons fresh flat-leaf parsley leaves

1
In a food processor, combine the basil, green onion, parsley, capers, lemon juice, oregano, mustard, and garlic and process until finely chopped. With the processor running, slowly pour in the olive oil and process until the mixture forms a chunky puree. (The sauce can be covered and refrigerated for up to 3 days.)
2
Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.
3
Brush the squash halves with olive oil and season on all sides with salt and pepper. Arrange the squash halves and sausages on the grill directly over the fire and grill, turning as needed, until the squash halves are just tender when pierced with a sharp knife, about 4 minutes. Transfer the squash halves to a platter, and toss with about 1/3 cup (3 fluid ounces/80 ml) of the sauce. Continue grilling the sausages, turning as needed, until cooked through, about 4 minutes longer.
4
Transfer the sausages to the platter with the squash, sprinkle with the parsley, and serve. Pass the remaining sauce at the table.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 cup (1 ounce/30 g) packed fresh basil leaves, 1 green onion, coarsely chopped, 2 tablespoons packed fresh flat-leaf parsley leaves, 2 tablespoons capers, and more.

Yes, Grilled Squash And Sausages With Sauce Verte From 'Kitchen Garden Cookbook' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Squash And Sausages With Sauce Verte From 'Kitchen Garden Cookbook'

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