I’m going to tell you something, and please don’t shoot the messenger. Summer is more than halfway over. I know that none of us want to face that, but sadly, it’s true.
I have my own personal “bucket list” of food-related reasons why I’m not ready for summer to come to a close. I haven’t had a single s’more, or a lobster. I haven’t grilled nearly enough, especially fresh fish like swordfish or tuna. And I haven’t been taking enough advantage of summer’s fresh bounty of vegetables.
The good news is, I’ll probably get a case of WSS (Wrong Season Syndrome) and want to make grilled corn and have a campfire in February. The bad news is, fresh sweet summer corn will be nothing but a dream, and I’ll have to curl up on the hardwood floor in the living room.
I’m trying to do a little less meal planning and a little more loading up of fresh summer produce as I see it. Then, I’m forced to seek out new ways to use it, and hopefully get to enjoy every bit this beautiful season has to offer.
I found this interesting recipe over at Kalyn’s Kitchen. Tender-crisp vegetables tossed together with sliced sausage is reminiscent of a stir-fry, but the fact that everything is grilled makes this a summer specialty. Tangy lemon and briney olives and capers made this a must-try for me. I had randomly picked up some romano beans at a farmers’ market, and initially thought I’d prepare them as a side dish. But then I figured, why bother? I decided to toss them in and enhance what was already a simple, one-dish meal prepared quickly on the grill. It also meant that we could eat the whole meal out of a bowl, and what could be easier and more relaxing than that? The flavors blended together brightly and beautifully, and I got to enjoy revel in the season just a little bit more.
1 lb summer squash, halved lengthwise and sliced
3/4 lb fresh romano beans or green beans, cut into 1 – 1 1/2″ pieces
1 lb (4 links) turkey sausage (I used Shadybrook Farms Mild Italian Turkey Sausage)
about 1/3 cup chopped fresh herbs (I used a combination of basil and parsley)
4oz pitted Kalamata olives, cut in half
2 tablespoons capers
juice of 1 lemon
Preheat grill to medium-high heat.
Combine the sliced squash and beans on a baking sheet. Spray with olive oil cooking spray and season with salt and pepper. Also spray the sausages with cooking spray.
Place the vegetables in a grill basket and the sausages right on the grill. If you are using pre-cooked sausages, you won’t need to leave them on their very long. Just grill until they are hot throughout and have some nice grill marks. For uncooked sausages, cook for about 20 minutes, turning occasionally, until cooked through and browned. Stir the vegetables every so often, until crisp-tender and lightly charred and beginning to caramelize in spots.
Meanwhile, chop the herbs and slice the olives and add both to a large bowl. When the sausage is done, let it rest for a few minutes and then slice into 1″ chunks. Add the sausage pieces and vegetables to the bowl with the herbs and capers. Squeeze the lemon juice over everything, toss, and season to taste with salt and pepper. Serve warm.
Servings Per Recipe: 3
Amount Per Serving
Total Fat: 14.9 g
Cholesterol: 73.3 mg
Sodium: 1,349.6 mg
Total Carbs: 20.5 g
Dietary Fiber: 7.2 g
Protein: 24.9 g