Grilled Smoked Sausage with Marinated Grilled Vegetables

This is a summer grill plate done right. Smoked sausage alongside a spread of seasonal vegetables, all kissed with smoke and coated in a homemade herb marinade that’s more refined than your standard oil-and-vinegar splash.

The marinade is what sets this apart from basic grilled vegetables. Chicken broth gets thickened with cornstarch into a light, glossy base, then blended with red wine vinegar, olive oil, and fresh basil, oregano, thyme, and garlic. That thickened base helps the marinade cling to the vegetables instead of dripping right off, so every slice of zucchini and squash actually carries flavor onto the grill.

Keep the vegetable slices thin, about ⅛ inch. That thinness means they cook in just 3 to 5 minutes on a hot grill, picking up char marks while staying tender and slightly crisp in the center. The leeks need to be quartered so they hold together on the grate.

The sausage goes on the grill at the same time and just needs to heat through and develop some char since it’s already smoked and fully cooked.

Kitchen Tips

• Let the marinade cool completely before tossing with vegetables; warm marinade wilts delicate slices
• Use a grill basket for the smaller vegetable pieces to keep them from falling through the grates
• Don’t over-marinate; a light toss to coat is all you need, or the vinegar will start breaking down the vegetables
• Arrange the vegetables by cook time; leeks and onions take longest, tomatoes go on last

Variations

• Italian sausage: Swap smoked sausage for fresh Italian sausage for a different flavor profile
• Fall version: Use sliced eggplant, bell peppers, and portobello mushrooms instead of summer squash
• Balsamic finish: Drizzle aged balsamic vinegar over the plated vegetables just before serving