Grilled Sausages and Vegetables with Creamy Dill Dip
Grilled Sausages and Vegetables with Creamy Dill Dip is a wonderful dinner choice any time of the year. I like serving it for a St. Patrick’s Day meal when I’m not in the mood for corned beef. Bangers are always welcome!
Grill up sausages with a mixture of beautiful vegetables and top it all with a creamy dill dip and you have a delicious all-in-one dinner!
I like to make the creamy dill dip first. That way, it doesn’t interrupt my grilling. It’s important to keep a close eye on the grill!
Throw all of the ingredients into a blender or food processor and blend until it’s smooth. Refrigerate until you are ready to use it.
Prepare the vegetables by seeding the peppers and cutting them into 1/2-inch wide strip. Cut the zucchini into 4-inch spears. Slice the red onions and mushrooms and trim the asparagus.
Heat the grill.
Toss all of the veggies and sausages with olive oil, salt and pepper. Place the sausages on the grill. If you are using raw sausages, they will be fully cooked in 12-15 minutes. Cooked sausages will take 6-8 minutes to heat through and slightly char them. Rotate the sausages often.
Add the vegetables after 5 minutes. They will take about 6-8 minutes. Flip them and keep an eye on them. Grill until tender. Be aware that different vegetables will cook quicker than others. I put red onions and bell peppers on first. Then, I add zucchini. Finally, green onions, asparagus and mushrooms are placed on the grill.
To serve, slice up the sausage and place them on a platter with the vegetables. Drizzle the dill sauce over and serve right away!
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Grilled Sausages and Vegetables with Creamy Dill Dip
Makes: 4 servings
Prep Time: 10 minutes
Grill Time: 15 minutes
Total Time: 25 minutes
Ingredients
Creamy Dill Dip:
- 3 tbsp extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 2 tbsp fresh dill, plus more to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp freshly squeezed lemon juice
- 1/3 cup finely grated Parmesan cheese
- 1/4 tsp sea salt
- freshly cracked pepper to taste
- 1 pound vegetable of choice: bell peppers, jalapeños, zucchini, red onions, green onions or asparagus, mushrooms
- 4 fully cooked or raw sausages, chicken or pork
- 2 tbsp extra-virgin olive oil
- Sea salt and freshly cracked black pepper, to taste
Instructions
Make the creamy dill sauce. In the base of a blender or food processor add all of the ingredients for the creamy dill dressing and blend until smooth. This dressing can be made up to 3 days ahead of time.
Seed bell peppers and jalapeños and cut them into 1/2-inch wide slices, keeping their length. Cut the zucchini into 4-inches x 1/2-inch spears. Slice the red onion and mushrooms 1/3-inch thick. Grab your grill basket for your mushrooms and onions. Trim your asparagus.
Heat a grill or grill pan to medium until smoking.
Toss all of your prepared vegetables and the sausage with the olive oil, salt and pepper.
Place the sausages on the grill. Cook time will depend on the sausage you are working with. If you are using raw sausage you can expect them to be fully cooked through in about 12-15 minutes, rotate often. If you are using fully cooked sausage, they will be warmed through and lightly charred in about 6-8 minutes, rotate often.
Place the vegetables on the grill or in the grill basket. The vegetables should all be charred and tender in about 6-8 minutes. After laying the vegetables (including green onion) crosswise over the grill, close the lid and let them cook for 2-3 minutes. Flip and cook the other side. Keep doing this until they are tender, one to two more times.
Slice up the sausage and place them on a platter with the vegetables. Drizzle with the creamy dill dressing.
Recipe by The Modern Proper
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