Marinated in a flavorful vinaigrette and grilled to smoky perfection, these grilled summer vegetables and sausage will satisfy both meat-lovers and veggie-lovers!
It’s time to eat the rainbow summer-style! With nothing less than the most glorious mess of grilled veggies you’ll ever see.
Hey, I even snuck some sausage action in there for all you meat folk! This is the kinda summer dinner literally everyone can get behind.
Not only is it nutritious from all the veggie action, but it’s an absolute stunner on any table cause hello, have you ever seen that much color all in one place??
We’re employing a little trick to these veggies that’s typically reserved for grilled meats, but I thought why the heck can’t the same be done to veggies?? Yep, we’re marinating today.
And the end result is absolutely game-changing. The veggies soak up every bit of a flavorful garlic herb marinade for hours and then get grilled to smoky perfection.
These Grilled Vegetables feature…
- A rainbow of grilled summer vegetables including zucchini, summer squash, sweet pepper, green beans, and cherry tomatoes
- Tender sausage links
- A flavorful herb marinade
Making the Grilled Vegetables
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Zucchini
- Summer squash
- Sweet onion
- Green beans
- Sweet pepper
- Sausage
- White wine vinegar
- Olive oil
- Honey
- Garlic
- Oregano
- Basil
Choosing Your Sausage
I love using a lighter less-greasy sausage such as chicken or turkey, but this dish will work great with a variety sausage types! Kielbasa is one of my other go-to’s when I don’t have chicken or turkey sausage on hand.
I recommend buying sausage links and cutting them 1/2-inch thick circles for best results.
Tips for Perfect Grilled Vegetables
- Cut vegetables in uniform size – follow the recipe instructions for cutting vegetables into their specific size and try to get them all uniform so they cook evenly.
- Marinate at least 2 hours – I like to start with a benchmark of 2 hours and marinate even longer if possible.
- Use a grill pan or basket for grilling vegetables – you can also use a sheet of aluminum foil, but I typically prefer a large grill pan with plenty of surface area.
Recipe Variations
Try these ideas for a different twist on this recipe.
- Use different vegetables – feel free to try different veggies in this recipe! Eggplant, sweet corn, broccoli, asparagus, or sugar snap peas would be great additions.
- Make it vegetarian – simply skip the sausage for a vegetarian-friendly version.
- Top with cheese – try topping vegetables with fresh mozzarella, burrata, Parmesan, asiago, or feta after grilling.
Stovetop and Oven Instructions
Don’t have a grill? This recipe can easily be converted to the stovetop or oven instead.
Stovetop: Heat 1 tablespoon vegetable oil in a large skillet (or brush over a large cast iron grill pan) Once pan is hot, add a portion of marinated vegetables and sausage and sauté several minutes until tender. Note: I recommend sautéing vegetables and sausage in batches and adding more oil to pan as needed so they brown evenly.
Oven: Arrange vegetables and sausage in a single layer on a large greased sheet pan. Bake at 400F 20-25 minutes until vegetables are tender. Optionally, broil vegetables 1 inch from heat 2-3 minutes to crisp up the outside.
It’s truly unreal how much flavor the vegetables and sausage soak up from the marinade! Add an incredible smoky flavor from the grill and I think we’ve got a dinner winner.
Both meat lovers and veggie lovers alike won’t be able to get enough!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these vegetables made step-by-step on Google web stories.
More veggie-loaded summer meals to try next!
- Basil Pesto Ravioli with Grilled Vegetables
- Pesto Grilled Vegetables
- Sausage Breakfast Hash with Summer Vegetables
Marinated Grilled Summer Vegetables and Sausage
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Ingredients
- 1 medium zucchini, trimmed and sliced 1/4-inch thick
- 1 medium summer squash, trimmed and sliced 1/4-inch thick
- 1 medium sweet onion, cut into 1-inch cubes
- 1/2 lb fresh green beans, trimmed and cut into 1-inch pieces
- 1 medium sweet pepper, cored and cut into 1-inch pieces
- 1 cup cherry tomatoes
- 6 chicken or turkey sausage links, sliced 1/2-inch thick
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or agave nectar
- 3 medium cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil, minced
Instructions
- Place zucchini, summer squash, onion, green beans, pepper, cherry tomatoes, and sausage in a large bowl or resealable bag. Set aside for a moment.
- In a small bowl, whisk together vinegar, olive oil, honey, garlic, and oregano. Season with salt and pepper to taste.
- Pour marinade over vegetables and toss evenly to coat. Cover bowl or seal bag and allow vegetables and sausage to marinate in refrigerator 2 hours or up to 12, tossing vegetables around to coat in marinade occasionally.
- Preheat a grill to 400F. Remove vegetables from refrigerator and arrange in a single layer in a large grill pan, basket, or sheet of aluminum foil. Grill vegetables, turning and tossing occasionally until vegetables are tender and slightly charred, about 8-10 minutes of cooking.
- Season vegetables with salt and pepper to taste and top with fresh basil. Serve warm and enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 5/31/24.
Katie Kelly says
I love the idea of putting sausage in the mix! Sounds so good!
Sarah says
Thanks Katie!!
Barb Clough says
I’ve made this 3 times – love it! (used Italian Chicken Sausage) Might try adding a little Siracha sauce sometime
Sarah says
I love the sound of using sriracha sauce in these veggies, Barb!
Erin Hargrove says
Do you think this would be good with added garlic?
Sarah says
That would work great, Erin!
Emily says
So, I didn’t realize this is a grill recipe. I don’t have a grill, will the oven work or what do you recommend?
Sarah says
An oven would work just fine, Emily! You can roast the veggies and sausage at 400F for about 20 minutes.
Ashleigh says
Do you serve this alone? What would you pair it with? Thanks!
Sarah says
These veggies would be great served alone or with pasta or rice!
Joelle Steffen says
I’ve made this summer veggie and sausage recipe at least 10 times this summer. My mom and I cannot get enough! Thanks for the recipe. It’s a new family favorite.
Jennifer Tatko says
Can you substitute the sausage?
Sarah says
Yes, absolutely! You can just add additional veggies or leave it out entirely.
Meghan says
How would you adapt this for an oven?
Sarah says
Hi! I would recommend marinating the veggie and sausage per recipe instructions. Once marinated, lay veggies and sausage in a single layer on a large greased baking sheet and roast at 400F 15-20 minutes until vegetables are tender. Good luck!
Citymouse says
Amazing …make this all the time . We change up the veggies depending on what’s in season 🙂 Easy ..quick..delicious .
Sarah says
So happy to hear you enjoy! 🙂