Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon

Directions

Preheat gas or charcoal grill to medium-high heat. If using a grill pan to cook the squash, let it pre-heat on the grill. Wash squash, cut off stem and flower ends, then cut squash into same-size pieces. I cut the squash into 1 inch thick slices, then cut the bigger slices in half. Put squash into a small bowl and toss with 2 T olive oil, plus a generous amount of salt and freshly ground black pepper. If you’re using low-fat turkey or chicken sausages, place them in a flat bowl and brush with the 2 tsp. olive oil. Cook sausage and squash for 15-20 minutes, or until squash is tender-crisp and sausage is lightly browned, firm, and cooked through. I cooked both my squash and sausage for 20 minutes, but cooking time will depend on the temperature of your grill and whether squash is cooked on the grill grates or in a grill pan. While squash and sausage cook, wash, dry, and chop mint and parsley Drain Kalamata olives and cut in half. Put chopped herbs, olives, and capers into a bowl large enough to hold all the squash and sausages. When sausage is done, take it off the grill and cut into 1 inch slices. Put sliced sausage and cooked squash into the bowl with the chopped herbs, olives, and capers and toss. Season to taste with salt and freshly-ground black pepper and squeeze lemon juice over, then toss again. Serve hot.