Marinated Grilled Summer Vegetables and Sausage

By Sarah On July 30, 2015 | Updated: June 10, 2024

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!

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