Grilled Sausage with Pesto and Vegetables
These fast and fresh bowls start with a mixture of bell pepper, potatoes, and eggplant, seasoned and coated in oil. They grill together with sausages for a crisp, smoky char. Next they are tossed with bright, herby pesto and finished with a dollop of cool sour cream.
Ingredients
- 1 4-oz Chinese or Japanese eggplants cut into ½-inch thick slices
- 1 red, orange, or yellow bell pepper cut into 1-inch pieces
- 2 medium russet potatoes cut into ¾-inch cubes
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ½ tsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 chicken or pork sausages
- ¼ cup pesto
- Sour cream for topping
Instructions
- Preheat a gas grill on medium heat or preheat a charcoal grill.
- In a medium bowl toss together eggplant, bell pepper, potatoes, cumin, cayenne, salt, and olive oil. Transfer to grill in an even layer and set the bowl aside for later. Place sausages on grill also.
- Grill for about 5 minutes or until charred on the bottom. Flip vegetables and sausages and cook for about 5 minutes more until vegetables are tender and sausages are cooked through. Remove to the medium bowl.
- Cut sausage into rounds and add to the bowl. Add pesto and mix to coat. Divide into bowls and top each bowl with a dollop sour cream.
Notes
Eggplant could be swapped for zucchini or yellow squash.
If you don't have a grill, a grill pan or broiler could be used instead.