How To make Grilled Smoked Sausage with Marinated Grilled Vegetables
How To make Grilled Smoked Sausage with Marinated Grilled Vegetables
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HERB MARINADE:
1 qt Chicken Broth (Swanson's) 3/4 oz Corn starch 1/2 qt Red wine vinegar 1/2 qt Extra virgin olive oil 1/2 t Salt 1 t Chopped fresh basil 1 t Chopped fresh oregano 1/2 t Chopped fresh garlic 1 t Chopped fresh thyme
VEGETABLES:
1 Leek cut in quarters 1 Zucchini sliced 1/8" thick 1 Yellow squash 1/8" thick 1 Onion sliced 1/8" thick 1 Tomato sliced 1/8" thick 4 Smoked sausages Bring stock (broth) to boil. Dilute corn starch in a little cold water or stock (broth). Gradually incorporate the diluted corn starch. Stir until the stock is thick enough to lightly coat back of spoon. Allow stock to cool. When cool, incorporate the vinegar and oil along with herbs into food processor. Add salt to taste. Heat grill. Lightly toss vegetables in marinade, just enough to coat. Place on grill and cook until tender, approximately 3-5 minutes (depending on size of vegetables). Grill smoked sausage alongside vegetables. Serve smoked sausage with arrangement of vegetables. Garnish with basil.
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Grilled Barbecue Chicken and Vegetables in Foil Recipe
GRILLED BBQ CHICKEN and VEGGIES IN FOIL! Juicy and delicious chicken covered in sweet barbecue sauce and grilled in foil packs with zucchini, bell peppers, and asparagus. FULL RECIPE:
Ingredients
8 aluminum foil sheets large enough to wrap around one chicken breast 4 (4-ounces each) boneless, skinless chicken breasts 1/2- cup barbecue sauce (use your favorite) 1 zucchini , sliced into thin rounds 1 red , green or yellow bell pepper, cut into thin strips 8 asparagus spears salt and fresh ground pepper , to taste extra virgin olive oil
Instructions
Preheat the grill to medium-high heat. For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability. Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper. Brush each chicken breast with 1 to 2 tablespoons barbecue sauce. Divide equally and arrange vegetables around each chicken breast; season with salt and pepper. Drizzle chicken and vegetables with little olive oil. Fold the sides of the foil over the chicken, covering completely; seal the packets closed. Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once. Chicken is done when thermometer reads 165 F. Allow the chicken to rest for a few minutes. Serve.
IF COOKING IN THE OVEN Preheat oven to 400F. Prepare chicken as directed above. Seal the packets closed and transfer to a baking sheet. Bake in the oven for 25 minutes, or until done. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Remove from broiler. Brush with more barbecue sauce. (optional) Serve.