Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 2 packages of fully cooked chicken sausage (any flavor, such as sun-dried tomato)
• 4 bell peppers
• 4 zucchini
• 12 spears asparagus
• 2 medium red onions
• 6 scallions
• 12 fresh basil leaves, cut into thin slivers
• Salt
• Cooking spray
• Optional: wild rice or quinoa

Dressing:

• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 3 garlic cloves (~2 tsp chopped garlic)
• 1 tsp dried oregano, crumbled
• 1 tsp ground cumin
• 1 tsp red pepper flakes
• 1 tsp Coleman’s dry mustard
• Juice of one orange

Directions:

1. Preheat a grill to medium heat.
2. In a small bowl, whisk together the vinegar, garlic, oregano, cumin, mustard, red pepper flakes, olive oil, and orange juice.
3. Slice the vegetables: Cut the peppers into quarters, slice the zucchini into rounds (or lengthwise in half if using baby zucchini), snap off the tough bottom parts of the asparagus, cut the onions into wedges, trim the scallions.
4. Brush the vegetables with the dressing (the extra dressing can be drizzled over the vegetables after grilling) and season lightly with salt. Add the vegetables to the grill or veggie basket and grill for 8 to 10 minutes, until tender.
5. Place the chicken sausage on the grill and heat through for 4 to 5 minutes, turning frequently.
6. Drizzle remaining dressing over the vegetables. Sprinkle with sliced basil.
7. Serve warm or at room temperature, with the option to include a side of rice or quinoa.

Adapted from Diabetes Food Hub and Mario Batali Italian Grill

Photo Source: Adobe Stock